Cheese Curd with Berries and Balsamic Vinegar
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 200 g mascarpone
- 200 g cottae cheese
- 100 g oat cream cheese
- 1 vanilla pod (s)
- 2 teaspoons raspberry spirit
- Honey, more liquid, amount to taste
- 400 g raspberries, frozen
- 2 tablespoon powdered sugar
- Raspberries, fresh
- Currants, fresh
- sugar
- Balsamic vinegar
- powdered sugar
- Lemon balm
Print Recipe
Pin Recipe Instructions
- Halve the vanilla pod lengthways and scrape out. Mix the vanilla pulp with the cheeses, raspberry brandy and honey. Spread in a flat pan and put in a cool place.
- Thaw the raspberries and strain them through a sieve, sweeten with powdered sugar.
- For the fruit sauce, distribute the raspberry pulp on menu plates. Using 2 tablespoons of the cheese mixture, cut off the cams and decoratively distribute 2-3 cams per plate on the plate.
- Wash the currants and roll them in sugar. Spread the raspberries and currants over the dessert. Dust the icing sugar over the dessert.
- Decorate with balsamic reduction and lemon balm.
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