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Ingredients
Method
A bit of this, a bit of that
- 50g double cream
- 50g Onken Raspberry Yogurt
- 1 tbsp raspberry liquor
- 2 brandy snap baskets
- 50g raspberries
- 20g toasted flaked almonds
Step-by-step
- 1 In a bowl whisk the double cream until it makes stiff peaks.
- 2 Fold in the Onken Raspberry Yogurt and raspberry liquor.
- 3 Spoon or pipe the mixture into each brandy snap basket. Garnish with fresh raspberries and toasted flaked almonds, serve immediately.
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