Raspberry Marzipan Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g raspberries, frozen
- 4 sheets gelatine, red
- 250 g cream quark
- 150 g yourt
- 100 g marzipan raw material
- 2 tablespoon powdered sugar
- Mint, fresh
Print Recipe
Pin Recipe Instructions
- Thaw the raspberries and strain them through a sieve, mix with the powdered sugar.
- Soak the gelatine in cold water, squeeze it out well, dissolve and stir into the raspberry pulp.
- Mix the quark and yoghurt together. Strain the marzipan raw mixture through a sieve with the quark-yoghurt mixture.
- Layer the quark yoghurt mixture in a glass alternately with the raspberries and garnish with fresh mint.
- The layers do not have to be clearly delimited. If you like, you can carefully pull streaks into the dessert with a fork.
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