Mascarpone Raspberry Dessert

Ingredients

• 6 sheets of white gelatin
• 200 g Raspberries
• 0.5 untreated lime (juice and zest)
• 100 g sugar
• 4 Amarettini cookies
• 250 g mascarpone
• 1 tsp vanilla essence
• 150 ml whipping cream
• 2 tbsp pistachio nuts

Instructions

1. 1.

   Soak two sheets of gelatin in cold water. Wash the raspberries. Set aside four pretty berries for garnish. In a tall glass mix the remaining raspberries with 1-2 tsp lime juice and 2-3 tbsp sugar, then finely puree. Optionally strain through a sieve. Warm the purée in a small pot. Squeeze out excess liquid from the gelatin and dissolve it in the raspberry purée. Spoon about one tablespoon into each of four small glasses. Pulse the amarettini in a food processor until not too fine and sprinkle over the raspberry purée. Chill for about 30 minutes.

2. 2.

   Soak the remaining gelatin sheets in cold water. Whisk mascarpone with the leftover lime juice, zest, sugar and vanilla essence until smooth. Beat the cream stiffly and fold into the mascarpone mixture. Squeeze out excess liquid from the gelatin and melt it in a pot over medium heat. Stir in 1-2 tbsp of mascarpone cream, then add everything to the cream base and mix well. Spoon the mascarpone cream onto the raspberry sauce in the glasses and chill for about 30 minutes.

3. 3.

   Gently reheat the remaining raspberry sauce until liquid again. Spread over the mascarpone cream and keep the desserts cold for at least two hours.

4. 4.

   Coarsely chop pistachios, sprinkle over the desserts and garnish with raspberries before serving.