Poppy seed cream with raspberry sauce
Poppy seed pesto, mascarpone and fine raspberry sauce create a harmonious dessert combination.
50 Min.
Gesamtdauer
30 Min.
Arbeitszeit
Zutaten für Personen
200g frozen raspberries
1 tbsp powdered sugar
1 tbsp blue poppy seeds
2 tbsp sugar
1 tsp vegetable oil
250 g mascarpone
100g cream
Zubereitung
- Puree the raspberries with the powdered sugar.
- Puree the poppy seeds with the sugar and vegetable oil in a moulinette to make a poppy seed pesto.
- Mix the mascarpone with the poppy seed pesto until smooth.
- Whip the cream until stiff.
- Carefully fold the cream into the custard.
- Pour the raspberries into small ramekins, cover with the cream and chill for approx. 15 minutes.
UNser TIPP
If you don’t like raspberry seeds, you can strain the sauce through a cheesecloth. A little orange liqueur or raspberry spirit gives the sauce a special kick.
