Summary

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

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Instructions

1. 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.
2. Thaw the raspberries and strain them through a sieve, sweeten with powdered sugar.
3. 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.
4. Wash the currants and roll them in sugar. Spread the raspberries and currants over the dessert. Dust the icing sugar over the dessert.
5. Decorate with balsamic reduction and lemon balm.