Mascarpone cream with redcurrants recipe
Mascarpone Cream with Redcurrants recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼
Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
Ingredients
| 16 | lady’s fingers, crushed |
| 400 g | redcurrants |
| 60 g | sugar |
| 2 pack(s) | vanilla sugar |
| 200 g | whipping cream |
| 200 g | mascarpone |
Instructions
Divide ¾ of the crushed lady’s fingers into the dessert glasses. Purée half of the redcurrants with the sugar. Pour into the glasses.
Whip the cream with the vanilla sugar until stiff. Stir in the Mascarpone. Divide the cream into two bowls. Fold the remaining redcurrants in one of them. Top the redcurrant purée with this redcurrant cream. Cover with the cream without redcurrants. Sprinkle with the remaining biscuit crumbles.
Refrigerate for 15 minutes before serving.
Preparation time:
ca. 15 min
Resting time:
ca. 15 min
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Mascarpone cream with redcurrants recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
(Visited 11 times, 1 visits today)
