White Chocolate Cream with Raspberry Puree

Summary

Prep Time	30 mins
Total Time	1 hr
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

For the cream:

200 g couverture, white
250 g mascarpone
0.5 ½ vanilla pod (s), scraped pulp from it
100 g yourt

For the sauce:

250 g raspberries, frozen
2 tablespoon powdered sugar
0.5 ½ lemon (s), juice from it

White Chocolate Cream with Raspberry Puree

Instructions

Let the chocolate melt slowly over the water bath, remove from the heat, then stir in the mascarpone, vanilla pulp and yoghurt. Fill into four dessert glasses or bulbous wine glasses, cover with cling film and put in a cool place.
For the raspberry puree, let the raspberries thaw a little, then add powdered sugar and lemon juice, puree with a hand blender and strain through a fine sieve into another bowl.
Put the raspberry puree on the chilled chocolate cream.

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