John Myers
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White Chocolate Cream with Raspberry Puree and Crispy Sprinkles
The perfect white chocolate cream with raspberry puree and crispy sprinkles recipe with a picture and simple step-by-step instructions.
For the white chocolate cream
- 150 g White chocolate
- 250 g Mascarpone
- Dissolved pulp from 1/2 vanilla pod
- 100 g Yogurt
For the crunchy crumbles
- 2 tbsp Flour
- 1 tbsp Oatmeal
- 2 tbsp Butter
- 1 tbsp Sugar
- 1 pinch Salt
For the raspberry puree
- 150 g Frozen raspberries
- 2 tbsp Powdered sugar
- 1 Sachets Vanilla sugar
- Juice of 1/2 lemon
- For the chocolate cream, slowly melt the white chocolate over the water bath, then stir in the mascarpone, vanilla pulp and yoghurt. Fill into four dessert glasses, cover with cling film and refrigerate.
- Preheat the oven to 180 degrees for the crumble. Knead the flour, oat flakes, butter, sugar and salt and crumble them on a baking sheet lined with baking paper. Bake in the oven for about 15 minutes until golden brown and bake until crispy, remove from the oven and allow to cool .
- For the raspberry puree, let the raspberries thaw a little, then add powdered sugar, vanilla sugar and lemon juice and puree.
- Put the raspberry puree on the chilled chocolate cream and cover with the crunchy crumbles. Serve immediately so that the crumble does not pull moisture out of the raspberry puree and stays crispy.
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