Raspberry Cream with Vanilla Liqueur Sauce

0
Average: 0 (0 votes)
(0 votes)
Raspberry Cream with Vanilla Liqueur Sauce
share Share
print
bookmark_border Copy URL
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h.
Ready in
Calories:
523
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories523 kcal(25 %)
Protein8.2 g(8 %)
Fat41.8 g(36 %)
Carbohydrates27 g(18 %)

Ingredients

for
4
For the cream
4 sheets
white Gelatin
50 grams
200 grams
juiced Limes
100 grams
200 milliliters
For the sauce
150 milliliters
125 milliliters
4
2 tablespoons
2 tablespoons
In addition
Mint leaf (and raspberries, for garnishing)

Preparation steps

1.

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. 
 

2.

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.
 

3.

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. 

Tags