Berry Puddings with Cream Topping
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h.
Ready in
Ingredients
for
4
- For the blueberry puree
- 4 sheets red gelatin
- 2 cups fresh Blueberries (4 tbsp set aside)
- 2 Tbsps powdered sugar
- For the lemon cream
- 4 sheets white gelatin
- 1 organic lemon (juiced)
- ½ cup natural Yogurt
- 3 Tbsps sugar
- ¼ cup Mascarpone
- ¼ cup cream (at least 30% fat, whipped)
- To garnish
- Lemon balm
- Chocolate curl
Preparation steps
1.
To make the puree, soften the red gelatine in cold water and puree the berries with the icing sugar.
2.
Wring out the gelatine well, melt in a small pot and stir in the blueberry puree. Pour the mixture into 4 glasses and chill in the fridge.
3.
To make the lemon cream, soften the white gelatine in cold water. Mix together the lemon juice, yogurt, sugar and the mascarpone and fold in the whipped cream.
4.
Wring out the gelatine well, melt in a small pot and stir in 2 tbsp of the lemon cream. Add to the remaining cream, mix until smooth and fill into a piping bag with a star-shaped nozzle.
5.
Pipe half the cream on top of the blueberry puree arrange the leftover berries on top. Use the remaining cream to decorate. Chill for at least 1 1/2 hours and serve garnished with lemon balm and chocolate curls.
