Contents
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Ingredients
- 450 g Mascarpone
- 450 g Low fat quark
- 50 ml Whipped cream
- 150 g Beet syrup
- 50 g Walnuts
- 50 g Hazelnuts
- 50 g Macadamia nut wrapped in honey
- 50 g Strawberries
- 15 g Roasted and salted pistachio
Instructions
- Mix the mascarpone with the quark in a bowl until creamy.
- Divide 2,200 g of the mixture, add the pulp of a vanilla pod and half a teaspoon of sugar. Mix with 15 ml of whipped cream, let rest for 15 minutes.
- Mix the rest of the mascarpone quark cream with 150 g sugar beet syrup, add 35 ml whipped cream and stir in. Halve the mass.
- Grate 50 g walnuts, 50 g hazelnuts and 50 g macadamia nuts in a honey coating and mix. Stir in half of the cream.
Serving:
- Fill a small bowl in the form of drops with the pure mascarpone quark sugar beet syrup cream so that the bottom is slightly covered. I put the mass of the nut cream in the eyelet of the mold and pull it through to the top of the mold.
- Now I spread the mascarpone quark vanilla cream on top of the nut cream and decorate everything with a large, sweet strawberry and 3 g roasted and salted pistachios.
- The 30 g strawberries are pureed, they come in a small glass as a side dish. The strawberry puree is slightly sour and goes well with the mascarpone quark sugar beet syrup cream.
Nutrition
Serving: 100gCalories: 241kcalCarbohydrates: 12.4gProtein: 7.3gFat: 18g