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Recipe of: © Monsieur Cuisine

White chocolate cream with raspberry purée

MC connect
4 portions
Ready in: 0:15 h
Preparation time: 10 min.
Created on: 06.11.2018
  • 25 g sugar
  • 125 g fresh raspberries
  • ½ lemon (juice)
  • 100 g white chocolate
  • 250 g mascarpone (80% fat)
  • 150 g yoghurt (min. 3.5% fat)
  • 1 vanilla pod (pulp only)


  • 4 raspberries
  • 4 mint leaves


Per portion:

  • calorific value
    1871 kj / 447 kcal
  • protein: 7 g
  • carbohydrates: 27 g
  • fat: 34 g
Preparation time
10 min.
Ready in
0:15 h
  1. With the measuring beaker in place, finely process the sugar in the blender jug for 10 seconds/speed setting 10. Use the spatula to scrape the mixture down the inside of the blender jug.
  2. Wash the raspberries, pat dry and put in the blender jug with the lemon juice. With the measuring beaker in place, blend for 20 seconds/speed setting 7, then pour into a bowl and set aside. Wash and dry the blender jug.
  3. Put the chocolate in chunks in the blender jug and, with the measuring beaker in place, melt for 5 seconds/speed setting 2/50 °C. If the chocolate is not entirely melted, repeat the step, with the measuring beaker in place, for 2 minutes/speed setting 2/50 °C.
  4. Add the mascarpone, yoghurt and vanilla seeds and, with the measuring beaker in place, mix for 45 seconds/speed setting 4.
  5. Serve in small glasses and pour equal portions of raspberry purée on top. Garnish with raspberries and mint leaves.


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