A really simple, yet slightly tart, yet sweet raspberry glass cream that can serve as a life-saving refreshment on those sweltering summer days.
Ingredients:
Natural yoghurt 4 dl
Granulated sugar 10 dkg
Water 1 dl
Pectin 6 g
Preparation:
Blend the raspberries and sugar together and dissolve the pectin in water. You will then need two small pots. In one of them you put the raspberry puree, in the other the yoghurt. To each of these add the dissolved pectin and heat over a slow fire, stirring gently, until it reaches a temperature of about 80 degrees Celsius. When this is done, the resulting cream is cooled halfway to start the gelling process and then poured into glasses. Place yoghurt at the bottom, raspberry puree on top and yoghurt again on top. When this is ready, refrigerate for 3 hours and once it has thawed, you can spoon it over the top. Before eating, you can sprinkle fresh raspberries, forest fruits or any kind of muesli you like on top, so that you have the modern crunchy element in your raspberry jam. #
