in Dessert Recipes

Amaretti cream with raspberries

updated

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Ingredients for 8 servings:

  • 250 g quark (low-fat quark)
  • 250 g ricotta
  • 4 tbsp sugar
  • 1 tsp lemon(s) – zest, grated (or 1 dashes lemon juice)
  • 250 ml cream substitute (Rama Cremefine for whipping)
  • 70 g biscuits (Amaretti)
  • 100 g raspberries

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Combine the quark and ricotta in a bowl. Add the sugar and lemon zest (or lemon juice) and whisk until creamy. Whisk the Cremefine and fold it into the quark cream. Crumble the amaretti and carefully fold it into the cream along with the raspberries. Divide the cream among eight glasses or dessert bowls and refrigerate for at least 2 hours before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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