Description
Don't know about you, but I love dessert cream. Especially with mascarpone. Hmm.. This somehow reminds of spring.
Ingredients
-
Raspberry
130 g
-
Sugar
150 g
-
Water
150 ml
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Lemon juice
-
Mascarpone
250 g
-
Sour cream
100 g
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Gelatin
2 piece
Cooking
To prepare the syrup. Water sugar (75g) bring to a boil. Once the sugar has dissolved, turn off. Instead of water I used separated after the freezing raspberry juice. Pour berries.
Blend it in a blender and RUB through a sieve to remove seeds. The resulting puree divided into two parts.
One sheet of gelatine to soak in cold water for 15 minutes, squeeze and dissolve it in a water bath.
Mix gelatin with one part raspberry puree and put it on the bottom of a suitable Cup or verrine. Put in the refrigerator to jelly frozen.
While jelly freezes, prepare the next layer. Whip the mascarpone with sour cream and remaining sugar.
To Radelet into two parts. One add the lemon juice and lay it on the raspberry jelly. Again sent to the refrigerator to slightly stiffened.
A second sheet of gelatine to soak in cold water. The remaining raspberry puree to heat and dissolve gelatin in it. Then mix it with mascarpone-sour cream mass.
Gently spread the raspberry cream on your lemon. Place in the refrigerator for a few hours. (I left overnight).
You may find that two sheets of gelatin - a little. Anyway, I thought I did the first time. And I put 2 sheets in each layer. But the result disappointed me. Jelly was too much rubber and raspberry mousse too. And yet, instead of raspberries you can use strawberries, blackberries, currants, or a mixture of red berries.
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