Ingredients
Hint:
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
kochen@bettybossi.ch
Raspberry puree
Basil crème
Serve
Utensils
2 jars (each approx. 250 ml)
How it's done
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Raspberry puree
Place the raspberries, water and sugar in a deep dish, crush with a fork.
Basil crème
Place the basil and cream in a measuring cup, puree with a handheld blender until the cream is fluffy and green. Empty the yoghurt into a bowl, carefully fold in the cream.
Serve
Transfer the basil crème, crushed and whole raspberries to the glasses in alternate layers.
| Tip: | Top each dessert with 2 crushed hazelnut shortbread biscuits. |
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