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Cream with Chocolate and Raspberry Puree

5 from 2 votes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 158 kcal

Ingredients
 

  • 250 g Mascarpone
  • 350 g Quark
  • 150 ml Milk
  • 100 g Dark couverture chocolate
  • 300 g Frozen raspberries
  • 1 tbsp Powdered sugar
  • 3 tbsp Sugar
  • 1 packet Vanilla sugar
  • Lemon juice

Instructions
 

  • 1) Let the raspberries thaw. Put 12 of them aside. Puree the rest with the powdered sugar and pass through a sieve. Put a generous dab at the bottom of the bowl.
  • 2) Mix the mascarpone with the milk until smooth. Then add the quark, sugar, vanilla sugar and lemon juice and stir.
  • 3) Melt the chocolate in a water bath and add to the mascarpone quark mixture. Mix briefly and fill into small bowls.
  • 4) Decorate with the raspberries and drizzle with the rest of the raspberry juice puree. (I tried the recipe for Easter and ordered edible rabbit-shaped decorations.)
  • Bon appetit !!!

Nutrition

Serving: 100gCalories: 158kcalCarbohydrates: 17.1gProtein: 5.8gFat: 7g
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Written by John Myers

Professional Chef with 25 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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