John Myers
Dessert: Mascarpone Buttermilk Cream with Raspberry Sauce
The perfect dessert: mascarpone buttermilk cream with raspberry sauce recipe with a picture and simple step-by-step instructions.
- 250 g Mascarpone
- 150 ml Buttermilk
- 75 g Sugar
- 2 sheet Gelatin white
- 50 ml Elderberry syrup*
- 300 g Raspberries fresh
- 75 g Powdered sugar
- 2 sheet Gelatin white
- 3 leaves Lemon balm fresh
- Soak the gelatine in a little cold water, let it swell and squeeze out.
- Mix the mascarpone with the buttermilk, sugar and elderberry syrup. Slowly dissolve the gelatine over low heat, add two tablespoons of the mascarpone cream and mix well. Pour back to the rest of the cream, fold in and divide the mixture into dessert glasses or bowls. Cool.
- 6 Put the raspberries to one side and mix the remaining fruits with powdered sugar, treat the gelatine as above and bring the raspberries to the boil, then strain them through a sieve, add vinegar to the seeds that are left over and turn them into raspberry vinegar.
- Spread the cooled raspberry purée on the mascarpone cream and decorate with a lemon balm leaf and two fresh berries.
- * Link to supply: elderberry woodruff syrup
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