Mascarpone curd gratin with berry cocktail
easy
75 mins
75 mins
Ingredients
- 75 g Amarettini
- 3 Eggs (size M)
- 250 g Low-fat curd
- 250 g Mascarpone (Italian cream cheese preparation)
- 1/8 l Milk
- 150 g Sugar
- 7-10 Tbsp grated rind of 1 untreated lemon
- 50 g Semolina
- 75 g (300 g) red currants, blueberries, raspberries and blackberries or 1 pack of deep-frozen colourful berry basket
- 2 TABLESPOONS Cornstarch
- 300 ml red currant juice © no longer on sale
- 7-10 Tbsp !!©
- 7-10 Tbsp hail sugar and lemon balm
- 7-10 Tbsp Fat and semolina
- 7-10 Tbsp Aluminium foil
Directions
- 1
Crumble Amarettini, except for a few for decoration. Separate the eggs. Beat the quark, mascarpone, milk, 100 grams of sugar, lemon rind and egg yolk with the whisks of the hand mixer until foamy.
- 2
Add semolina and stir in. Beat egg whites until stiff and fold into the mascarpone quark mixture. Fill into a greased gratin dish (approx. 24 cm Ø) sprinkled with semolina and smooth it down. Sprinkle Amarettini, except for something to sprinkle, over the top and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 45 minutes.
- 3
Cover with aluminium foil after about 15 minutes. In the meantime, pick the berries, wash and drain. Mix starch and three tablespoons of juice. Boil up the rest of the juice and sugar in a pot.
- 4
Stir in starch and bring to the boil again. Add berries and carefully fold in. Let gratin cool slightly and sprinkle with remaining amarettine crumbs and, if desired, with sugar crystals.
- 5
Cut gratin into pieces and arrange on plates with the sauce. Serve with the rest of the amarettini and, if you like, decorated with lemon balm.
Nutrition Facts
720 kcal
80 g
35 g
21 g
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