Mascarpone cream with raspberry, lemon balm and hazelnut brittle

Ingredients

Directions

1. 1

   Defrost the raspberries for about 30 minutes, puree them with a blender and pass them through a sieve. Mix mascarpone, quark and sugar. Whip the cream with the whisk of the hand mixer until stiff, fold in

2. 2

   Stir the raspberry puree into the cream. Wash the lemon balm and dab dry. Pluck the leaves from the stalks and cut into strips, except for 8 pieces. Set aside 1 tsp. lemon balm strips and brittle for decoration, fold in the rest

3. 3

   Divide the cream into 4 bowls, decorate with lemon balm leaves, strips and brittle

4. 4

   Waiting time approx. 30 minutes