Red fruit jelly-mascarpone layer dish

Name: Red fruit jelly-mascarpone layer dish
Cook time: 25 min
Total time: 25 min
Yield: 10
Ingredients: 200 g Sugar; 7-10 Tbsp pith of 1,5 vanilla beans; 600 ml Cherry nectar; 3 packages (300 g each) frozen berry cocktail; 50 g Cornstarch; 100 g lactose-free whole milk chocolate; 400 g lactose-free whipped cream; 150 g lactose-free yoghurt; 500 g lactose-free mascarpone; 500 g lactose-free low-fat curd; 4-5 Tbsp lactose-free milk

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 10

200 g Sugar
7-10 Tbsp pith of 1,5 vanilla beans
600 ml Cherry nectar
3 packages (300 g each) frozen berry cocktail
50 g Cornstarch
100 g lactose-free whole milk chocolate
400 g lactose-free whipped cream
150 g lactose-free yoghurt
500 g lactose-free mascarpone
500 g lactose-free low-fat curd
4-5 Tbsp lactose-free milk

Directions

1
Put 100 g sugar, half vanilla pulp, 500 ml nectar and 300 g berries in a large pot and bring to the boil. Mix starch and 100 ml nectar. Stir while pouring into the boiling fruit juice mixture. Bring to the boil, simmer for 2-3 minutes while stirring and add 600 g berries and stir in. Remove from the heat and allow to cool while stirring occasionally
2
In the meantime, remove small rolls from the chocolate with a peeler. Set aside. Whip the cream with the whisk of the hand mixer until stiff. Mix yoghurt, mascarpone, quark, 100 g sugar, remaining vanilla pulp and milk. Fold in cream in portions
3
Layer the groats and mascarpone cream in a large dessert bowl. Finish off with cream and serve sprinkled with chocolate rolls
4
Waiting time approx. 1 hour