Oriental yogurt dessert with raisins
Deliciously fresh and spicy summer dessert.
Recipe with Incredible Fruity roses.
150 g raspberries, fresh or frozen
small boiled beet
1/2 teaspoon of ground cardamom
A few drops of rose water
250 ml Turkish yogurt
1 ml almond essence
4 tablespoons powdered sugar
Mix raspberries and beetroot in a blender. Mix cardamom and rose water well. Mix the powdered sugar and almond essence into the yogurt separately. Layer by layer in glasses, one layer of raspberry puree and a layer of yoghurt on top which you repeat until the glasses are well filled. Stir with a chopstick so that you create decorative waves. Use fresh rose petals or coarsely chopped pistachio nuts for decoration.