Quark-mascarpone cream
The airy quark-mascarpone cream with cream and raspberry puree is prepared in just under half an hour. Then it just has to wait in the fridge for its big appearance!
INGREDIENTS
FOR THE FRUIT MIRROR
250 g raspberries (frozen)
2 tbsp sugar
4 tbsp water
½ lemon (juice)
FOR THE CREAM
100 g cream
60 g low-fat quark
60 g mascarpone
20 g sugar
½ pack vanilla sugar
½ lemon (juice and zest)
FOR THE DECORATION
30 g white chocolate
PREPARATION
1. For the fruit mirror, bring the raspberries to the boil in a small saucepan with the sugar and water, then add the lemon juice. Puree the raspberry mixture well, then pass it through a sieve. Let the sauce simmer for another 5 minutes so that the water evaporates a little, then let it cool for about 15 minutes.
2. Meanwhile, for the cream, whip the cream until stiff and refrigerate until ready to use. Mix the low-fat quark, mascarpone, sugar, vanilla sugar, lemon juice and zest together, then fold in the whipped cream.
3. Prepare four dessert glasses with a capacity of 150 ml each and divide the cream between the glasses (approx. 100 g cream per glass). Then pour the fruit glaze onto the cream.
4. For decoration, cut fine strips of white chocolate and divide between the glasses. Refrigerate the dessert glasses until serving. Enjoy!
