John Myers
Symphony Formaggio Cremoso Di Lamponi
The perfect symphony formaggio cremoso di lamponi recipe with a picture and simple step-by-step instructions.
- 200 g Amarettini almond biscuits
- 150 g Butter
- 300 g Cream
- 1 packet Ground gelatin
- 3 tbsp Sugar
- 1 packet Vanilla sugar
- 0,5 piece Lemon
- 300 g Fresh raspberries
- 250 g Cream cheese double cream setting
- 1 packet Red cake topping
- 1 tsp Raspberry jam
- 1 packet Chopped pistachios
- 5 piece Mint leaves
- Crumble the amarettinis very finely, mix with 150 g melted butter and shape into round shapes as a base – press down gently.
- Whip the cream until stiff. Stir the powder gelatin into the cream cheese very carefully and then fold in the whipped cream – stir this with patience and always calmly until everything is very well mixed. Only at the very end add the sugar, vanilla sugar and the grated zest of half a lemon.
- Pour this mixture approx. 2 cm high into each form and put it in the refrigerator for approx. 4-5 hours.
- Then distribute 4,200 g of fresh raspberries as whole fruits on the molds – stir the cake icing and spread on the raspberries until they are completely covered – put back in the refrigerator for 20 minutes.
- Mash 5,100 g fresh raspberries – push the mashed raspberries through a sieve so that the seeds stay in the sieve. Now add 1 spoonful of raspberry jam to the raspberry sauce.
- To serve, carefully pull the round shapes upwards, artfully distribute the sauce on the plate with a syringe – sprinkle the pistachios over them and put a mint leaf in the middle of each tart.
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