Chocolate cream with raspberry puree

Name: Chocolate cream with raspberry puree
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 100 g Dark chocolate; 250 g Raspberries; 1 TABLESPOON Icing sugar; 250 g Mascarpone; 150 ml Milk; 3-4 Tbsp Sugar; 350 g Low-fat curd; 1 package Vanillin sugar; 7-10 Tbsp Lemon juice

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

100 g Dark chocolate
250 g Raspberries
1 TABLESPOON Icing sugar
250 g Mascarpone
150 ml Milk
3-4 Tbsp Sugar
350 g Low-fat curd
1 package Vanillin sugar
7-10 Tbsp Lemon juice

Directions

1
Roughly chop the chocolate and melt it in a bowl over a warm water bath. Take about 16 raspberries aside. Puree remaining raspberries and icing sugar and pass through a sieve.
2
Stir mascarpone and milk until smooth. Stir in sugar, quark and vanillin sugar and season to taste with some lemon juice. Add chocolate to the cream, stir in briefly and fill into glasses immediately. Decorate with raspberries and drizzle with the sauce.