250 g berries of your choice, e.g. blackcurrants
60 g Dansukker Icing Sugar
5 g Dansukker Vanilla Sugar
Juice of half a lemon
200 ml whipping cream
100-150 ml crushed almond macaroons
Mash the berries and mix them with the icing sugar, vanilla sugar and lemon juice. Whip the cream until firm and stir into the berry pulp. Spoon into bowls and refrigerate for at least 1 hour. Sprinkle with the crushed macaroons, and with lemon balm if desired.
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