Mascarpone cream with plum compote

Name: Mascarpone cream with plum compote
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 200 g Plums; 375 ml red currant juice © no longer on sale; 7-10 Tbsp !!©; 1 TABLESPOON Cornstarch; 3 TABLESPOONS Sugar; 7-10 Tbsp Cinnamon; 350 g Mascarpone; 250 g Low-fat curd; 75 g Icing sugar; 7-10 Tbsp pulp from 2 vanilla beans; 5 TABLESPOONS Lemon juice; 4 TABLESPOONS Almond liqueur; 7-10 Tbsp Amaretti and mint

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

200 g Plums
375 ml red currant juice © no longer on sale
7-10 Tbsp !!©
1 TABLESPOON Cornstarch
3 TABLESPOONS Sugar
7-10 Tbsp Cinnamon
350 g Mascarpone
250 g Low-fat curd
75 g Icing sugar
7-10 Tbsp pulp from 2 vanilla beans
5 TABLESPOONS Lemon juice
4 TABLESPOONS Almond liqueur
7-10 Tbsp Amaretti and mint

Directions

1
For the compote, wash, halve and stone the plums. Cut the flesh into slices. Boil up the juice. Stir cornflour and some water until smooth. Bind the juice with it.
2
Add the plums. Season with sugar and cinnamon. Let the compote cool down. Stir mascarpone, quark, icing sugar, vanilla pulp, lemon juice and liqueur until smooth. Serve cream and compote decorated with amaretti and mint