Raspberry Jelly with Lemon Mascarpone

What is your favorite childhood dessert? I’m sure you all have at least one fond sweet memory of either your mother’s or grandmother’s kitchen. There are many classic Swiss/German “children’s” desserts I (think) was deprived of in my childhood. Ok, that was phrased wrongly, as you know I was a fussy eater. My elders knew better than to serve me a bowl of something that would come right back their way.

Milchreis (rice pudding) was one of them, rote Grütze  (something like a red fruit jelly) the other. After a recent birthday party filled with childhood memories, I decided to see what I missed out on all these years and attempted the latter. Conclusion: Aside from the adult-tailored lemony addition (which is amazing, but not child-friendly), I’m pretty sure I would have liked it back then.

Raspberry “Jelly” with Lemon Mascarpone

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adapted from Wildeisen


You’ll need

For the “jelly”
450g frozen raspberries
90g caster sugar
200ml water
1/2 sachet of vanilla sugar
1 cinnamon stick
30g cornstarch
50ml water
For your lemon mascarpone
2 lemons, zested and juiced
50g sugar
180g mascarpone
100ml single cream

  1. In a pot, slowly heat your raspberries along with both sugars, the cinnamon stick and 200ml water.
  2. In a small bowl dissolve the cornstarch in 50ml water and pour into your raspberry pot once they are warmed. Bring to a boil, remove the cinnamon stick and divide amongst 4 serving bowls/jars. Once cooled, chill in the fridge for at least 4 hours before serving.
  3. For the lemon mascarpone bring the lemon zest, lemon juice and caster sugar to a boil. Continue cooking for 1-2 minutes. Set aside to cool.
  4. Once cooled, pour into a bowl with the mascarpone and single cream and whip until you have a light cream. Cover and chill in the fridge until serving.
  5. When ready serve, top each “jelly” with a generous spoon of the mascarpone.

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