Summary

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

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Instructions

1. 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.
2. 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.
3. Put the raspberry puree on the chilled chocolate cream.