Summary

Ingredients

• 250 g mascarpone
• some orange juice
• 1 teaspoon sugar, or less, depending on your taste
• 3 sheets gelatin
• some applesauce without pieces
• 21 raspberries
• some sugar, brown

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Instructions

1. Soak the gelatin sheets. Mix the mascarpone with the orange juice and sugar to form a smooth cream. Then mix with the dissolved gelatin.
2. Pour the cream into bowls or glasses, keep some of the cream. Let the applesauce drip into the cream. By that I mean dropping it drop by drop from a small spoon into the cream. There should be no layer. I always start in a circle at the very edge and then go inward. But it`s not a must. The apple mustard is pretty much drowned in the cream. Cover the areas that are still visible with the rest of the cream. Place the bowls in the refrigerator for about 30 minutes until the cream has set.
3. In the meantime, wash and drain the raspberries. Now sprinkle the brown sugar on the firm cream and garnish with the raspberries.