John Myers
Orange Mason Cream with Raspberry Pulp
The perfect orange mason cream with raspberry pulp recipe with a picture and simple step-by-step instructions.
- 3 Pc. Eggs
- 200 g Sugar
- 333 g Mascarpone
- 1 Pc. Orange
- 0,33 liter Whipped cream
- 4 Pc. Gelatin sheet
- 250 g Raspberries
- Thaw raspberries and sweeten with 100 g sugar. Then the cream is whipped until stiff and put in a cool place. The eggs, the zest of the orange peel, 2 cl freshly squeezed orange juice and 100 g of the sugar whipped creamy over a water bath. The gelatine can be soaked in parallel and then also beaten into the creamy mass until it is smooth. Now first the mascarpone, then the cream, is folded in until a smooth, homogeneous mass is formed. The mass can then be poured into a beaker and chilled. Before serving, the raspberries have to be pureed and poured over the cream.
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