Marzipan, mascarpone and ricotta cream with berry ragout

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  • Vegetarian

The royal trio – a perfect addition!

“With this ricotta recipe I find the combination of marzipan, Mascarpone and ricotta, very interesting. Marzipan is considered to be the “king of desserts” anyway. The relatively high fat content of Mascarpone carries the marzipan flavour. So that the dish is not too heavy, ricotta, lightens the whole thing up again. The berry ragout adds a certain acidity. It is always important to play with counterparts when cooking, like yin and yang.”

About the chef

Preparation

  1. Soak the gelatine in cold water.
  2. Beat the cream until firm. Stir the
  3. GOLDSTEIG Mascarpone,, GOLDSTEIG Ricotta, and marzipan until smooth.
  4. Flavour the mixture with vanilla sugar, lemon zest and lemon juice. Dissolve the gelatine in a bit of hot water and add to the mixture while stirring constantly. Fold the whipped cream in, fill into glasses and put in a cold place for an hour.
  5. Decorate the finished cream with the berries marinated in sugar syrup.

Ingredients

For 4 people:

  • 330 ml whipping cream
  • 250 g GOLDSTEIG Mascarpone,
  • 250 g GOLDSTEIG Ricotta,
  • 100 g marzipan in a block
  • 1 tsp vanilla sugar
  • 3 sheets of gelatine
  • 1 lemon for juice and zest
  • 50 ml oranges and sugar syrup (1:1 boiled sugar and orange juice)
  • 500 g fresh berries
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