Monday, March 14, 2016

Raspberry Almond Sour



Cream cheese - 175 gms
Sour Cream - 50 gms
Raspberry Puree - 100 gms
Condensed milk - 90 gms
Whipped cream - 100 gms
Sponge fingers - 5 or 6

For The Syrup:

Vodka - 20 ml
Raspberry puree - 50 ml
Sugar syrup - 50 ml
Almond sponge - 2 inch disc
Milk - 300 ml
Sugar - 50 gms
Vanilla pod - 1


Reduce the milk by boiling it with the sugar and vanilla pod to 150 ml. Soak the almond sponge and place it at the base of a dessert glass along with a little more milk to keep it soft and completely soaked. Soak the sponge using the vodka and raspberry syrup and line the glass. Cream the cheese, sour cream followed by the sour cream, condensed milk and raspberry puree. Finally fold in the whipped cream and pipe this mix between layers of the sponge fingers. Serve chilled.

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