Print Recipe
 Dessert with Raspberry and Mascarpone Recipe
I don't know about you, but I love dessert creams. Especially with mascarpone. Mmm.. It somehow reminds me of spring.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Dutch Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Dutch Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Prepare the syrup. Bring water with sugar (75 g) to a boil. As soon as the sugar dissolves, turn it off. I used raspberry juice released after defrosting instead of water. Pour in the berries.
    Prepare the syrup. Bring water with sugar (75 g) to a boil. As soon as the sugar dissolves, turn it off. I used raspberry juice released after defrosting instead of water. Pour in the berries.
  2. Puree with a blender and rub through a sieve to remove the bones. Divide the resulting puree into two parts.
    Puree with a blender and rub through a sieve to remove the bones. Divide the resulting puree into two parts.
  3. Soak one sheet of gelatin in cold water for 15 minutes, squeeze and dissolve it in a water bath.
    Soak one sheet of gelatin in cold water for 15 minutes, squeeze and dissolve it in a water bath.
  4. Mix the gelatin with one part of the raspberry puree and put it on the bottom of a suitable cup or verrine. Put it in the refrigerator so that the jelly freezes.
    Mix the gelatin with one part of the raspberry puree and put it on the bottom of a suitable cup or verrine. Put it in the refrigerator so that the jelly freezes.
  5. While the jelly freezes, prepare the next layer. Whisk mascarpone with sour cream and remaining sugar.
    While the jelly freezes, prepare the next layer. Whisk mascarpone with sour cream and remaining sugar.
  6. Divide into two parts. Add lemon juice one at a time and put it on raspberry jelly. We send it back to the refrigerator to freeze a little.
    Divide into two parts. Add lemon juice one at a time and put it on raspberry jelly. We send it back to the refrigerator to freeze a little.
  7. Soak the second sheet of gelatin in cold water. Heat the remaining raspberry puree a little and dissolve the gelatin in it. Then mix it with mascarpone-sour cream mass.
    Soak the second sheet of gelatin in cold water. Heat the remaining raspberry puree a little and dissolve the gelatin in it. Then mix it with mascarpone-sour cream mass.
  8. Gently spread the raspberry cream on the lemon. Refrigerate for a couple of hours. (I left it overnight.)
    Gently spread the raspberry cream on the lemon. Refrigerate for a couple of hours. (I left it overnight.)
  9. It may seem to you that two sheets of gelatin are not enough. Anyway, that's what I thought the first time. And I added 2 sheets to each layer. But the result disappointed me. The jelly was too rubbery, and the raspberry mousse was too much. And yet, instead of raspberries, you can use strawberries, blackberries, currants or a mixture of red berries.
    It may seem to you that two sheets of gelatin are not enough. Anyway, that's what I thought the first time. And I added 2 sheets to each layer. But the result disappointed me. The jelly was too rubbery, and the raspberry mousse was too much. And yet, instead of raspberries, you can use strawberries, blackberries, currants or a mixture of red berries.
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