Take a deep, smaller sized oven pan, then put the glasses in them in a tilted way.

Tip: If the oven pan is too big, you can use a the roll of a paper towel or a regular dish-tower to support the glasses so that they don’t slide off.

Mix the gel powder with 2-3 tablespoons of sugar in a bowl, then add 2,5 dl water to it while stiring it.

Boil for a minute while stiring it. Pour it into a piping bag that you can use to fill the glasses with the gel.

Put a half cup gel aside which you can use as a color additive for the whipped cream. Put some raspberry into the bowl according to your taste, then mix it.

When it’s starting to become dense, fill the glasses until it reaches the edges.

Tip: leave it for a little, then put it into the refrigerator for 30 minutes!

Mix the whipping cream and its stabilizer in a bigger bowl until it becomes whipped cream. Add the remaining gel to it as well.

Tip: if the whipped cream isn’t pink enough, mix a little raspberry pulp into it!

Important: we recommend buying the whipping cream a day beforehand and letting it cool in the refrigerator for the night, so that we get a nice whipped cream for our dessert!

Pour the whipped cream into the piping bag, then take out the glasses from the refrigerator and fill them up. Use a longer spoon to even the whipped cream in the glasses, then put them on their bottom.

Decorate it with whipped cream and frozen raspberries. You can also shred some dark chocolate on it.

Good luck and have fun with the preparatation!