John Myers
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Blini with Raspberry Mascarpone Filling
The perfect blini with raspberry mascarpone filling recipe with a picture and simple step-by-step instructions.
For the dough
- 250 ml Milk
- 1 Pc. Egg
- 1 tbsp Sugar
- 8 tbsp Wheat flour
- 120 ml Water
- 4 tbsp Sunflower oil
For the cream
- 125 g Raspberries
- Raspberries for decoration
- 40 g Sugar
- 100 ml Water
- 0,5 Pc. Lemon fruit juice
- 1 tsp Raspberry liqueur
- 4 tbsp Mascarpone
- 5 tbsp Whipped cream
- 0,5 packet Vanilla sugar
- Icing sugar for decoration
- The filling should be prepared first, as a cooling time of approx. 15 minutes should be allowed for. Bring the sugar to the boil with lemon juice and water and cook for about 3 minutes. Then put the raspberries in the syrup and let them steep for about 10 minutes. Then the liqueur can be mixed in. Let cool down.
- The milk is poured into a large bowl. The eggs are whipped into the milk and whipped with the mixer (medium setting). While mixing, the sugar is added and gradually the flour. Care should be taken not to create lumps. While you continue mixing, the cooking water is added and the mixer should be turned up to the highest level and stirring is carried out until an even mixture is formed.
- The sunflower oil should be heated in a non-stick pan and then mixed into the batter mixture. No more greasing is required for the pan. The blinis should be baked as thinly as possible. For a 23cm pan, half a ladle per blin should be measured as a portion size. The batter is poured into the center of the pan and then spread by turning the pan. As soon as the edge of the blin can be easily removed, the blin can be turned.
- As soon as all the blinis have been baked, the cream can be prepared to the end. Whip the cream until stiff and mix with the mascarpone and vanilla sugar. Mix in the raspberry sauce. Fill the blini with the cream, sprinkle with powdered sugar and garnish with fresh raspberries.
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