Stracciatella yoghurt with raspberries

Name: Stracciatella yoghurt with raspberries
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/8 l red fruit juice (e.g. cherry juice); 4-5 Tbsp Sugar; 1-2 TEASPOONS Cornstarch; 250 g Raspberries (fresh or frozen); 500 g Whole milk yoghurt; 1 package Bourbon vanilla sugar or; 7-10 Tbsp Vanillin sugar; 75-100 g Whipped cream; 75 g Chocolate Rolls; 7-10 Tbsp Lemon balm

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1/8 l red fruit juice (e.g. cherry juice)
4-5 Tbsp Sugar
1-2 TEASPOONS Cornstarch
250 g Raspberries (fresh or frozen)
500 g Whole milk yoghurt
1 package Bourbon vanilla sugar or
7-10 Tbsp Vanillin sugar
75-100 g Whipped cream
75 g Chocolate Rolls
7-10 Tbsp Lemon balm

Directions

1
Bring juice and 1-2 tablespoons of sugar to the boil. Stir starch and 2 tablespoons of water until smooth. Stir into the juice and simmer for about 1 minute. Add the raspberries (possibly frozen) and let them cool down
2
Mix yoghurt, 3 tablespoons sugar and vanilla sugar until smooth. Whip cream until stiff. Fold the cream and a good half of the chocolate rolls into the yoghurt
3
Layer the stracciatella yoghurt, raspberries and remaining chocolate rolls in 4 dessert glasses. Decorate with melissa
4
You can vary the stracciatella yoghurt with fresh, canned or frozen fruit as you wish. Apricots, cherries or blueberries, for example, are well suited. It is cheaper if you replace the chocolate rolls with grated chocolate or chocolate sprinkles. All varieties are available in milk and dark chocolate