Ripples Recipe — Eve’s Delight

By Jeannette Malin-Berdel 

Eve’s Delight

• 2 bags of frozen raspberries
• Cinnamon
• 1 container whole milk plain yogurt (ca 500 g)
• 1 container heavy whipping cream (ca 500 g), whipped
• 1 package of vanilla pudding
• Zest of half a lemon
• 1 package of vanilla sugar (or simply add a little vanilla extract)
• Tiny bit of salt
• Brown sugar

1. Spread the frozen raspberries in the bottom of a suitable dish and sprinkle some cinnamon on top.
2. Beat the heavy whipping cream.
3. Mix the yogurt with the vanilla pudding, lemon zest, salt, and vanilla sugar.
4. Then add the whipped cream, stirring it all together.
5. Put this mixture over the raspberries.

Can stay in the refrigerator like that for up to eight hours.
Before serving sprinkle brown sugar on top through a sieve.

To scale this recipe, always use the same relative amounts of cream, yogurt, and raspberries. It can easily be prepared for 8 to10 servings, as indicated, or for 100 guests within half an hour.

Bon appétit!!    Jeannette