For two servings:
2 slices of day old dark rye bread, crumbled
1/2 cup of 100% pure raspberry jam (no sugar)
1-2 tbsp of honey
juice of 1/2 lemon
1/2 cup water
1 tsp corn starch
1/2 cup of fresh raspberries
1 cup cream, whipped with 1 tbsp powdered sugar
1. Crumble the rye bread and distribute it into two glasses or serving bowls.
2. In the meantime blend the jam, honey and lemon juice together in a small saucepan. Bring it to a gentle boil. Mix the cornstarch together with a little water and add to the hot mixture. Boil a couple of minutes more or until the mixture thickens slightly. Stir in the fresh berries reserving a couple for decorating the top.
3. While still hot pour the mixture over the crumbs, cool, then chill in the fridge.
4. Before serving cover with the whipped cream.
5. Decorate with a reserved berry on top. Sprinkle with a bit of breadcrumbs and cinnamon.
Note: a sprinkling of unsalted chopped pistachios on top are good.