Food Recipes Hub

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.

Servings

Cook Time

45minutes

Servings

Cook Time

45minutes

Ingredients

Instructions

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.
Puree with a blender and rub through a sieve to remove the bones. Divide the resulting puree into two parts.
Soak one sheet of gelatin in cold water for 15 minutes, squeeze and dissolve it in a water bath.
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.
While the jelly freezes, prepare the next layer. Whisk mascarpone with sour cream and remaining sugar.
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.
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.
Gently spread the raspberry cream on the lemon. Refrigerate for a couple of hours. (I left it overnight.)
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.