Remove the stems from the raspberries. Rinse carefully under cold water. Drain well in a sieve. Place in a suitable bowl. Sugar, cover and steep for 30 minutes.
Whip the cream. Sweeten with vanilla sugar. Fold in raspberry brandy. Loosely mix three quarters of the raspberries with the whipped cream. Fill into a precooled bowl. Garnish with remaining fruit. Serve cold.
Menu 4/244
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