John Myers
Orange and Mascarpone Cream
The perfect orange and mascarpone cream recipe with a picture and simple step-by-step instructions.
- 150 g Mascarpone
- 100 g Lowfat quark
- 100 g Cream
- 2 tbsp + tbsp Zucker
- 0,5 Vanilla pod
- 2 Oranges
- 1 tbsp + 1 tbsp Orangenlikör
- 75 g Almond speculoos
- 2 tsp Chopped pistachios
- Put almond speculoos in a freezer bag and finely crumble with a rolling pin, set aside.
- Peel and fillet the oranges, collecting the juice. Cut the orange fillets into pieces.
- Caramelize 1 tablespoons of sugar in a saucepan, deglaze with orange juice and stir until the caramel has dissolved. Add the orange pieces and 1 tablespoon of orange liqueur, place in a bowl and set aside.
- For the cream, mix the mascarpone with low-fat quark, whipped cream, 1 tablespoon sugar, scraped vanilla pulp and 1 tablespoon orange liqueur together well.
- Pour some cream into a glass, sprinkle about 1.5 tablespoons of crumbled almond speculoos and 1/4 of the orange compote on top, repeat this process again.
- Garnish each glass with a little chopped pistachios and serve immediately.
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