Raspberry Cream with Vanilla Liqueur Sauce
- For the cream
- 4 sheets white gelatin
- 50 grams powdered sugar
- 200 grams Raspberries
- juiced Limes
- 100 grams Mascarpone
- 200 milliliters Whipped cream
- For the sauce
- 150 milliliters milk
- 125 milliliters Whipped cream
- 4 egg yolks
- 2 tablespoons sugar
- 2 tablespoons Orange liqueur
- In addition
- mint (and raspberries, for garnishing)
For the cream: Soak gelatine for 5 minutes in cold water. Clean and puree raspberries, strain through a sieve. Stir in powdered sugar and lime juice. Dissolve gelatine on medium heat, whisking. Add gelatine to raspberry puree and whisk well. Refrigerate until mixture starts to gel. Fold in mascarpone into the puree. Beat cream until stiff and fold into cream. Spread cream in a rinsed with cold water pudding mold and refrigerate for 2-3 hours.
For the sauce: Just before serving, combine milk with cream, egg yolks and sugar in a pot and beat over hot water bath until creamy. Add cointreau and mix well.
Dip mold into hot water briefly and invert cream onto a plate. Cut into pieces. Spread cream with sauce and serve garnished with mint leaves and fresh raspberries.