Swirled cream kefir cream with mixed berries

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Soak 6 and 2 gelatine leaves separately in cold water. Wash the lemon thoroughly, dab dry and finely grate half of the peel. Squeeze the lemon. Mix kefir, 60 g sugar and grated lemon peel. Squeeze 6 sheets of gelatine, dissolve and mix with 2 tbsp.

2. 2

   lemon juice. Pour the gelatine into the kefir while stirring and chill for approx. 10 minutes. In the meantime, sort out the raspberries, weigh 150 g, add 20 g sugar and puree. Squeeze 2 sheets of gelatine, dissolve and stir into the raspberries. When the kefir starts to gel, spread about half of the cream in 4 glasses. Add 2/3 raspberry puree and cover with the remaining kefir cream. Add a blob of raspberry puree to each glass and draw it through spirally with a fork or spoon. Put the cream in a cool place for at least 1 hour. Wash the strawberries and blackberries and drain well. Clean and halve the strawberries.

3. 3

   Add a blob of raspberry puree to each glass and draw it through spirally with a fork or spoon. Put the cream in a cool place for at least 1 hour. Wash the strawberries and blackberries and drain well. Clean and halve the strawberries. Mix 2 tablespoons lemon juice and 30 g sugar. Mix with strawberries, blackberries and remaining raspberries and let it stand for about 30 minutes. Add berries to the kefir cream and decorate with lemon balm

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
330 kcal

CARBS
41 g

FATS
13 g

PROTEINS
8 g