Raspberry-Yoghurt-Dessert
| Ingredients | For 4 Portions |
| 125 g | Curd |
| 450 g | Frozen raspberries |
| 1 cup | „Der Große Bauer Raspberry“ |
| 2 cl | Lemon liqueur |
| 5 tbsp. | Milk |
| 60 g | Sugar |
| 200 g | Whipped Cream |
| 4 slices | Gelatine |
Making
1. mix the quark with the yoghurt "Der Große Bauer Raspberry" with 60g sugar and stir with 5 tbsp milk until creamy.
2. soak 4 sheets of gelatine, squeeze out and warm carefully. Add a few spoonfuls of yoghurt cream and mix well.
3. stir the gelatine into the remaining cream.
4. beat the whipped cream until stiff and carefully fold into the cream.
5. place the glasses at an angle in an egg carton and divide the mixture between 4 glasses. Leave to set in a cool place.
6. heat the raspberries with the liqueur and 60 g sugar, do not boil.
7. soak 4 sheets of gelatine in cold water.
8. strain the raspberries through a sieve.
9. squeeze out the gelatine and heat gently in a small pan. Add 3 tablespoons of raspberry puree and mix well.
10. stir the jelly mixture into the remaining raspberry puree.
11. divide the raspberry puree between the glasses and chill.
