Raspberry dessert with crispy crumbs and sour cream foam

Ingredients

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.