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English Raspberries with Crema di Mascarpone and Almond Croquante
Summary Not available
Diet : Vegetarian
Total time : 30 mins
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English Raspberries with Crema di Mascarpone and Almond Croquante
Summary Not available
Person: 4
Calories: 898kcal
Materials
- 3 fresh raspberries
almond croquante :
- 200 g almonds
- 200 g caster suar
di mascarpone :
- 200 g mascarpone
- 5 vanilla pod
- 50 g icing sugar sifted
- 150 ml double cream
Instructions
- For the Almonde Croquante: 1 Preheat the oven to 180°C
- Spread the almonds on a small baking tray and roast for 5 minutes until they are a light golden colour
- Leave to one side
- 2 Put the sugar in a saucepan and add 1 tablespoon water
- Cook, without stirring, on a medium heat until the sugar melts and turns a light golden colour
- Add the almonds and carry on cooking for 1 minute
- Pour on to an oiled baking sheet and leave to cool and set
- 3 Roughly break up the croquante and put into a food bag
- Bash with a rolling pin to break up into pieces of whatever size and shape you like
- The croquante can be kept in an airtight container for up to a month
- For the Crema di Mascarpone: 1 To make the crema di mascarpone, beat the mascarpone with the vanilla seeds and icing sugar
- Beat in the Marsala
- In a separate bowl, whip the cream to soft peaks
- Fold the cream into the mascarpone mixture
- 2 Spoon the crema di mascarpone on to a serving dish
- Scatter over the raspberries and sprinkle with almond croquante
Notes
No extra notes
Nutrition
Calories: 898kcal | Carbohydrates: 77g | Protein: 15g | Fat: 62g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 43mg | Potassium: 382mg | Fiber: 6g | Sugar: 64g | Vitamin A: 1252IU | Vitamin C: 1mg | Calcium: 227mg | Iron: 2mg
