gluten free vegetarian low carb



For the base:
120 g walnuts
120 g almonds
100 g butter
5 tbsp. Biosüße

For the cream:
6 sheets of gelatin
150 g raspberries, fresh or frozen
200 ml water
9 tbsp. Bioüße
Juice and skin of 1 lemon
200 g sour cream
200 g cream cheese
1 tsp. Bourbon vanilla
250 ml cream

For the jelly:
150 g raspberries, fresh or frozen
300 ml water
80 g Biosüße

4 shetts of gelatin


Coarsely chop walnuts and almonds with a mixer. Melt butter and Biosüße and knead the nuts- and almond mix carefully in. Prepare a round baking tin (approx. 20 cm diameter) with baking paper and spread out the baking fillings. Put it into the oven (approx. 15 minutes at 145° C, pre-heated). Let the base cool in the tin.

For the cream, soak the gelatin in cold water. Heat up the raspberries, water, and 5 tbsps. Biosüße for approx. 4 minutes. Mince everything with a hand-held blender and strain it through a sieve. Put some lemon into the juice and heat it up again if necessary. Squeeze the gelatin and stir it into the warm raspberry-juice. Let it cool down.

Stir sour cream, cream cheese, vanilla, and 4 tbsps. Biosüße. Whip and carefully fold in the cream. Fold in the room-temperatured raspberry-juice. Put the cream onto the cooled down base and smooth it down. Let the pie cool for approx. 4 hours.

For the jelly, soak the gelatin in cold water. Heat up water and Biosüße and brew it for approx. 15 minutes. Strain it through a sieve and separate the berries from the juice. Squeeze the gelatin and stir it though the warm juice. Let the jelly cool down until it starts to jelly. Let it flow onto the cream in a thin stream. Let cool for further 4 hours or overnight.

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