English Raspberries with Crema di Mascarpone and Almond Croquante

Summary Not available

  • 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
  1. For the Almonde Croquante: 1 Preheat the oven to 180°C

  2. Spread the almonds on a small baking tray and roast for 5 minutes until they are a light golden colour

  3. Leave to one side

  4. 2 Put the sugar in a saucepan and add 1 tablespoon water

  5. Cook, without stirring, on a medium heat until the sugar melts and turns a light golden colour

  6. Add the almonds and carry on cooking for 1 minute

  7. Pour on to an oiled baking sheet and leave to cool and set

  8. 3 Roughly break up the croquante and put into a food bag

  9. Bash with a rolling pin to break up into pieces of whatever size and shape you like

  10. The croquante can be kept in an airtight container for up to a month

  11. For the Crema di Mascarpone: 1 To make the crema di mascarpone, beat the mascarpone with the vanilla seeds and icing sugar

  12. Beat in the Marsala

  13. In a separate bowl, whip the cream to soft peaks

  14. Fold the cream into the mascarpone mixture

  15. 2 Spoon the crema di mascarpone on to a serving dish

  16. Scatter over the raspberries and sprinkle with almond croquante

No extra notes


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