Raspberry Mascarpone Dessert
Ingredients 12 servings:
• 1 package (215 g) oat cakes *
• 100 g grated coconut
• 100 g butter, melted
• 4 tsp powdered gelatine
• 1/3 cup of warm water + an additional 2 – 3 tablespoons
• 500 g mascarpone cheese
• seeds of one vanilla pod and 2 teaspoons vanilla extract (optional)
• 1 cup (220g) caster sugar
• 300 ml UHT cream cream 30% or 36%, chilled
• about 500 g of raspberries
Cookies oatmeal crumble, add grated coconut and melted butter, mixing thoroughly to form a hand. Line a mold with dimensions of 20 x 30 cm lined with baking paper and knead by hand tightly aligning surface. Put in the fridge for about half an hour.
Mix gelatin with 1/3 cup water, allow to swell for about 5 minutes. The mixing bowl add the mascarpone cheese, vanilla bean, vanilla extract and sugar. Beat for about 2 minutes or until there is a homogeneous mixture. Add whipping cream and beat for about 2 minutes, until the mass becomes more rigid.
Soaked gelatin, together with additional water (2 – 3 tablespoons) of heat (such as in the microwave or a small saucepan over low heat). Stir until the gelatin granules completely dissolve in water. Cool, gelatin should be slightly warm.
Using a spoon or a spatula, gently combine the mascarpone mass of the cooled gelatin. Put on the bottom of the cake and smooth the surface. Place the raspberries and place in the refrigerator to solidify. Cool for at least 2 – 3 hours, and most conveniently overnight.
recipe & images via Kwestia Smaku