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
How it's done
Mix the raspberries with the lemon juice, kirsch and icing sugar, cover and leave to steep for approx. 30 mins. Puree and press through a sieve.
Soften the gelatine in cold water for approx. 5 mins. Drain the gelatine, dissolve in boiling water, mix together with 4 tbsp of the mixture and immediately stir into the remaining mixture. Chill until the mixture is slightly firm at the edges, stir until smooth. Whip the cream until stiff and fold in carefully, share among glasses, cover and chill for approx. 4 hrs. Top with the raspberry cream before serving.
| Tip: | Replace the raspberries with blackberries. |
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