John Myers
Cream with Chocolate and Raspberry Puree
The perfect cream with chocolate and raspberry puree recipe with a picture and simple step-by-step instructions.
- 250 g Mascarpone
- 350 g Quark
- 150 ml Milk
- 100 g Dark chocolate couverture
- 300 g Frozen raspberries
- 1 tbsp Powdered sugar
- 3 tbsp Sugar
- 1 packet Vanilla sugar
- Lemon juice
- 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 !!!
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