Crème Brûlée Of Mascarpone with Chocolate
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 4 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 425 grams mascarpone
- 175 g suar, very fine
- 6 egg yolks
- 50 g chocolate, fine dark chocolate
- 2 handfuls raspberries, strawberries or other berries
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 140 degrees.
- Lightly whip the mascarpone with 2/3 of the sugar and the egg yolks and then strain through a sieve. Place a few fruits in each of 4 soufflé molds. Spread the cream on top.
- Line a roasting pan with several layers of baking paper and place the molds on top. Then carefully pour boiling water from the side into the roaster until the molds are halfway in the water. Let the cream simmer in the oven for 30-35 minutes at 140 degrees. When the surface feels firm, remove it and let it cool down, then chill for several hours.
- Melt the chocolate and coat the cold cream with a thin layer. Let cool down until the chocolate has solidified. Spread the remaining sugar on the chocolate and either caramelize with a gourmet burner or grill over.
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