Raspberry and marzipan cream

Name: Raspberry and marzipan cream
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 150 g frozen raspberries; 50 g Sugar; 75 g Marzipan raw mass; 100 g Mascarpone; 250 g low-fat natural yoghurt (1,5 %); 100 g Whipped cream; 1 package Vanillin sugar; 25 g white couverture; 25 g Dark chocolate coating; 7-10 Tbsp Mint; 7-10 Tbsp Christmas choco decor; 7-10 Tbsp fresh raspberries to decorate

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

150 g frozen raspberries
50 g Sugar
75 g Marzipan raw mass
100 g Mascarpone
250 g low-fat natural yoghurt (1,5 %)
100 g Whipped cream
1 package Vanillin sugar
25 g white couverture
25 g Dark chocolate coating
7-10 Tbsp Mint
7-10 Tbsp Christmas choco decor
7-10 Tbsp fresh raspberries to decorate

Directions

1
Sprinkle raspberries with sugar and defrost. Crumble the marzipan, add to the mascarpone and puree finely. Stir in yoghurt. Whip the cream with the whisk of the hand mixer until stiff. Let vanilla sugar trickle in.
2
Fold into the mascarpone cream. Puree the raspberries. Pour the puree and cream in layers into glasses. Use a potato peeler to slice curls off the chocolate coating. Decorate the cream with chocolate curls, choco decoration, mint and possibly raspberries
3
Waiting time approx. 1 hour