Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Raspberry sauce
Mascarpone & lemon cream
To assemble
How it's done
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Raspberry sauce
Bring the raspberries and water to the boil, simmer over a low heat for approx. 3 mins. Puree the sauce and set aside.
Mascarpone & lemon cream
Mix together all of the ingredients.
To assemble
Divide the rice cakes between 4 glasses, top with the mascarpone & lemon cream and raspberry sauce. Decorate with chocolate shavings.
| Tip: | Can be prepared 1-2 days in advance and stored in the fridge. |
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