Servings: 4

Time for preparing: 35 minutes

Preparation time: 9 o'clock

INGREDIENTS:

raspberry 500 g

cream 33% 500 ml

milk 250 ml

sugar 200 g

gelatin (instant) 18 g

vanilla sugar 1 tsp

PREPARATION: +

For the white layer: mix 10 g of gelatin with 50 ml of water, leave to swell according to the instructions on the package. Put cream, milk, 100 g of sugar and vanilla sugar on the fire and cook with stirring.

When the mixture begins to boil, remove from the stove. Add the swollen gelatin to the hot mass and stir well until dissolved. Set the glasses at an angle, pour the mass to the middle of the container, put in the refrigerator for 3-4 hours to solidify.

For the red layer: pour 8 g of gelatin with 50 ml of water, leave to swell according to the instructions on the package. Put the raspberries in a saucepan, add 100 ml of water and 100 g of sugar. Boil. Cook for a couple of minutes, stirring occasionally.

Remove from heat, cool slightly and beat with a blender until puree. Rub through a sieve with a silicone spatula. Add the swollen gelatin to the hot puree and stir well until it dissolves.

Cool the mass to room temperature and pour onto the already frozen creamy layer. Put in the refrigerator until completely solidified for 5 hours.

Before serving, if desired, you can decorate the dessert with berries, whipped cream and chocolate.