Zubereitung
20 Minuten
Ingredients
4 Portions
50
g
brown sugar
25
g
chopped almonds
50
g
vegan margarine
60
g
vegan spelled cookies
200
g
raspberries
90
g
vegan whipped cream
1
packege(s)
vanilla sugar
1
package(s)
Petrella Vegan Plain (140 g)
This is how it's done:
- Evenly sprinkle the sugar into a non-stick pan and melt it evenly over medium heat. Add the almonds, stir, and spread onto a sheet of baking paper. Let cool and break into portioned pieces.
- Crush the cookies in a bag with a rolling pin. Melt the margarine lightly in a pot, mix it with the cookie crumbs, and distribute it into jars.
- Sort the raspberries and puree them. Whip cream with vanilla sugar and mix with Petrella Vegan Natur.
- First, layer the whipped cream, then the raspberry compote on the cookie bases in the glasses, and then chill. Before serving, decorate with the almond brittle pieces.
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