Ingrediënten
Stappenplan
1 Put the raspberries with the sugar in a skillet over medium-high heat and cook for 7-10 minutes. Stir regularly. Take a bowl and place a sieve on top. Pour the raspberry mixture through the sieve and press it with a spatula or spoon. Let it cool. |
2 Put the mascarpone, sugar, and vanilla sugar in a deep bowl. Mix for 1 minute until combined. Gradually add the heavy cream and mix until stiff. |
3 Divide the cream mixture evenly into 2 bowls. |
4 Add 35 grams of the raspberry mixture to one bowl of cream and fold until combined. |
5 Put the raspberry syrup, vanilla cream, and raspberry cream in a piping bag. |
6 Put the Biscoff cookies in a food processor and grind finely. |
7 Heat the heavy cream almost to boiling point. Add the pieces of white chocolate and let it sit for 1 minute. Then mix until smooth and transfer it into a piping bag. |
8 Take a glass and fill it as follows: |
9 Pipe some dots of the raspberry mixture on the white chocolate ganache and then use a toothpick to create a marble pattern. |
10 Garnish the raspberry desserts as desired. Bismillah, enjoy! |
