Charlotte with fruit and yogurt

unbaked, light and sweet refreshment in these hot days

Preparation steps

Boil raspberries with 10 dkg of regular sugar, cool, and put in yogurt and sour cream, which we mixed with stem sugar, pre-soak the gelatin, after swelling swells on the stove (should not boil) and pour into the mixture of yogurt and raspberries, put in the freezer for half an hour, meanwhile beat the cream into the whipped cream and mix with the raspberry mixture. Dip the biscuits in milk, mixed with a little rum, line the mold, pour in the raspberry mixture and place in the freezer for 1 h and then in the fridge for a few hours.

Serving

cools and invigorates on hot summer days

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Rosa Cooking