For 2 jars:
200 ml heavy cream
2 soft slices of dark rye bread
10 g muscovado sugar
5 g cinnamon
Pinch of vanilla sugar
Cranberry preserves
Freeze-dried raspberries for garnish
Cut the crust off the bread and grate the bread coarsely. Toss with sugar and cinnamon, spread on a tray. Bake for 15 minutes at 170 C. Whip heavy cream and vanilla sugar.
Fill the bottoms of the jars with half of the bread crumble. Add a layer of preserves, then the whipped cream, another layer of preserves, and the rest of the bread crumble. Garnish with raspberries.
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