Mascarpone cream with blueberries and chilli chocolate

Name: Mascarpone cream with blueberries and chilli chocolate
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 50 g Chili chocolate (dark chocolate); 250 g Mascarpone; 250 g Low-fat curd; 3 TABLESPOONS Milk; 1-2 TABLESPOONS Honey; 1-2 TABLESPOONS Lemon juice; 250 g Blueberries; 100 g Whipped cream; 1 package Vanillin sugar; 7-10 Tbsp red food colouring

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

50 g Chili chocolate (dark chocolate)
250 g Mascarpone
250 g Low-fat curd
3 TABLESPOONS Milk
1-2 TABLESPOONS Honey
1-2 TABLESPOONS Lemon juice
250 g Blueberries
100 g Whipped cream
1 package Vanillin sugar
7-10 Tbsp red food colouring

Directions

1
Roughly chop the chocolate and melt it in a bowl over a warm water bath. Spread some chocolate on the inside of 4 glasses (approx. 250 ml each) using a brush and chill for approx. 30 minutes
2
Mix mascarpone, quark, milk and honey and season to taste with lemon juice. Wash and sort blueberries. Whip cream until semi-stiff, allow vanillin sugar to trickle in. Colour the mascapone cream pink with food colouring
3
Pour about 2/3 of the blueberries and mascarpone cream into the glasses, pouring the cream last on top. Decorate with the remaining blueberries and sprinkle with some chilli chocolate. Keep cool until serving
4
Waiting time approx. 20 minutes