Currants Mascarpone Cream

Currants Mascarpone Cream
Quantity Ingredient
200 g Red Currants
100 g Black currants
100 g Sugar
0,25 l Water
30 g Food starch
250 g Mascarpone Fresh Cheese
1 cl Cassis Liqueur Cream
150 g Strawberries

For Currant Mascarpone Cream, it is best to prepare the red fruit jelly one day before serving. For this, put 100 g each of red and black currants in a pot with 60 g of sugar and water. Bring to the boil vigorously. Remove from the stove. Let it simmer for 10 minutes. Mash the currants with a potato masher. Pour through a sieve. Collect the juice. Pour into a pot. Bring to the boil briefly. Stir starch with a little water until smooth. Bind red fruit jelly with it. Pour into a bowl. Sprinkle with a little sugar to prevent skin formation. Let it cool down. Place in the refrigerator overnight. This will make the red fruit jelly a little firmer. For the mascarpone cream, first mix mascarpone with liqueur and 40 g sugar. Pour 100 g red currants into a bowl. Dice the strawberries and mix in. Add red fruit jelly and mix. Pour 2/3 of the red fruit jelly into a glass bowl. Pour mascarpone cream over it. Spread the remaining red fruit jelly over the mascarpone cream. Garnish the cream with fresh currants.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 2 hours

All data per serving:
613 kcal
66 g
5 g
36 g

(C)opyright by Marions Kochbuch