Raspberries with butter crumbles and ice cream
- 100 g Butter
- 200 g flour
- 100 g + 2–3 tbsp sugar
- 1 packet vanillin sugar
- Salt
- fat
- 500 g raspberries
- 4–6 Vanilla ice cream balls (approx. 50 g each)
25 minutes
easy
- 1.
- Melt the butter and let it cool down. Mix the flour, 100 g sugar, vanilla sugar and a pinch of salt. Add butter. First work with the dough hook of the hand mixer, then quickly with your hands into sprinkles.
- 2.
- Approx. Chill for 15 minutes. Grease 4–6 small ovenproof dishes or one large dish.
- 3.
- Sort the raspberries, rinse and drain well. Distribute in the molds. Sweeten with 2–3 tablespoons of sugar. Spread the sprinkles on the raspberries.
- 4.
- Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 25 minutes. Take out and let cool down a bit. Serve with the ice cream scoops.
1 person approx:
- 450 kcal
- 7 g protein
- 19 g fat
- 59 g carbohydrates
Leave A Comment