Rich white chocolate takes a traditional dessert cream to the next level by adding a distinct sweetness to its already light and airy consistency. Accompany with a raspberry purée for a tart, fruity burst of flavor.
Rich white chocolate takes a traditional dessert cream to the next level by adding a distinct sweetness to its already light and airy consistency. Accompany with a raspberry purée for a tart, fruity burst of flavor.
Ingredients
1 OZ / 30 G sugar
4.5 OZ / 125 G raspberry
1/2 EA lemon
3.5 OZ / 100 G white chocolate
9 OZ / 250 G Mascarpone
5.5 OZ / 150 G yogurt
1 EA vanilla pod
4 EA mint leaves
Directions
Add sugar to the mixing bowl and mix for 10 second / speed 10.
Use the spatula to scrape the mixture down.
Wash and dry the raspberries and add to mixing bowl.
Squeeze and add the lemon juice.
Blend for 20 seconds / speed 7, pour into a bowl and set aside. Rinse the mixing bowl.
Rinse the mixing bowl.
Add chocolate pieces to the mixing bowl and melt for 5 minutes / 50 °C|120 °F / speed 2.
Add the mascarpone, yoghurt and vanilla pulp and mix the cream for 45 seconds / speed 4.
Serve in small glasses and pour raspberry purée on top. Garnish with raspberries and mint leaves.
