Mini foam omelets with mascarpone cream and marinated raspberries

Name: Mini foam omelets with mascarpone cream and marinated raspberries
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 300 g frozen raspberries; 130 g Sugar; 2 TABLESPOONS Orange liqueur (alternatively orange juice); 2 Eggs (size M); 1 package Vanillin sugar; 30 g Flour; 10 g Cornstarch; 250 g Mascarpone; 150 g Low-fat curd; 7-10 Tbsp juice and grated zest of 1 untreated lemon; 1 untreated lemon; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Mint; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

300 g frozen raspberries
130 g Sugar
2 TABLESPOONS Orange liqueur (alternatively orange juice)
2 Eggs (size M)
1 package Vanillin sugar
30 g Flour
10 g Cornstarch
250 g Mascarpone
150 g Low-fat curd
7-10 Tbsp juice and grated zest of 1 untreated lemon
1 untreated lemon
2 TABLESPOONS Icing sugar
7-10 Tbsp Mint
baking paper

Directions

1
Sprinkle raspberries with 50 g sugar and drizzle with orange liqueur. Defrost at room temperature for about 2 hours. Separate the eggs. Beat the egg whites with the whisks of the hand mixer until stiff, sprinkle 30 g sugar and vanilla sugar. Stir in the egg yolks one after the other.
2
Sift the flour and starch onto the egg foam mixture and fold in carefully. Draw 6 circles (8 cm Ø) on 2 baking trays lined with baking paper and spread the dough in the circles with a tablespoon. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Turn the omelettes over onto 2 tea towels and let them cool down. Carefully remove from paper. Stir mascarpone, quark, 50 g sugar, lemon juice and zest until smooth. Pour cream into a piping bag with a medium star-shaped spout. Spray cream onto one half of the omelettes, fold the other half over. Pipe the rest of the cream as a rosette onto 6 dessert plates. Place 2 omelettes on each plate.
3
Pour cream into a piping bag with a medium star-shaped spout. Spray cream onto one half of the omelettes, fold the other half over. Pipe the rest of the cream as a rosette onto 6 dessert plates. Place 2 omelettes on each plate. Peel fine strips from the lemon with a julienne sharpener. Decorate omelettes and cream rosette with it. Arrange marinated raspberries on the plates, dust with icing sugar and decorate with mint
4
waiting time approx. 2 1/4 hours