Raspberry dessert with crispy crumbs and sour cream foam

AUTHOR
Leta Marks
DIFFICULTY
very easy
RATING
4 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 5 Zwiebäcke
  • 85 g crunchy oats
  • 3 TABLESPOONS demerara sugar
  • 375 g Raspberries
  • 150 g Icing sugar
  • 200 g ripened cream
  • 200 g Schmand
  • 100 ml Milk
  • 2 stem(s) Mint

Directions

  1. 1

    Coarsely crumble the rusks in a freezer bag. Mix the rusks, oat flakes and sugar. Heat a pan without oil and let the ingredients caramelize while stirring. Sort raspberries, puree half of the raspberries and 50 g icing sugar with a hand blender, pass through a sieve.

  2. 2

    Carefully mix raspberry puree and remaining raspberries.

  3. 3

    Puree sour cream, sour cream, 100 g icing sugar and milk with a hand blender. Wash the mint, shake dry and pluck the leaves from the stalks. Arrange the sour cream and raspberries in a bowl and sprinkle with the crispy crumbs.

  4. 4

    Decorate with mint.

Nutrition Facts

KCAL
550 kcal
CARBS
79 g
FATS
21 g
PROTEINS
9 g