Cream Dalken on Melted Raspberries with Brittle Topping

For the dalks, warm the sour cream a little, mix the rest of the ingredients with it and let it rise for at least half an hour. Bake out in a dalken pan with nut oil. Boil the cream with chocolate, mix thoroughly, let it rest in the refrigerator for ten hours. Add the grated brittle and whip like whipped cream.Melt the raspberries with the sugar in a pan, add a good dash of hazelnut oil and mix lightly.This recipe was provided by: Susanne BöckFor more info on hazelnut oil, visit: www.die-feinsten-essenzen.com

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