What would you like to cook?
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
For 2 glasses, approx. 300 ml each
How it's done
Cover the raspberries, cane sugar, lemon zest and juice and leave to marinate for approx. 1 hr. Toast the shortbread in a pan, without any oil, until light brown in colour, remove from the heat and stir in the cane sugar. Beat the full cream with the sugar until almost stiff, add the reserved lemon zest and wine, beat until stiff.
|Serve:||Divide half the raspberries into 2 tall glasses. Scatter over half the shortbread crumble. Top with half of the cream, the remaining raspberries and then, finally, the rest of the cream and decorate with the remaining shortbread. Serve with the whisky-filled chocolate sticks.|
Please log in!
Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.
The recipe has been saved in your shopping list under myFOOBY.
Unfortunately, the shopping list was not saved.
You are not logged in
Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.
Choose a cookbook:
Delete the entire recipe?
Do you really want to delete this recipe from your cookbook?