← All recipes

🍽️ Raspberry Cheese Cream

585 kcal · 30 min · 4 servings

Ingredients

• Lemon zest (1 tsp grated each)
• Orange zest (1 tsp grated each)
• 1 tbsp lemon juice
• 500 g cream cheese
• 4 sheets white gelatin
• 2 egg yolks
• 2 tbsp powdered sugar
• 3 tbsp liquid honey
• 400 g raspberries
• 2 tbsp powdered sugar
• 1 tbsp sherry
• Mint (for garnishing)
• 4 heart-shaped molds

Instructions

1. 1. Place the gelatin in a bowl with cold water.
2. 2. Mix the egg yolks with the powdered sugar until the mixture is creamy.
3. 3. Stir in the cream cheese, the grated peel of the orange and lemon, the lemon juice, and two tablespoons of honey.
4. 4. Squeeze the soaked gelatin well.
5. 5. Dissolve the gelatin in a small saucepan over low heat.
6. 6. Take some of the cream cheese mixture and stir it into the dissolved gelatin.
7. 7. Pour the gelatin mixture back into the large bowl with the rest of the cream cheese mixture.
8. 8. Line heart-shaped molds with plastic wrap.
9. 9. Fill the cheese cream into the prepared molds.
10. 10. Place the molds in the refrigerator for about three hours.
11. 11. Wash the raspberries and sort them.
12. 12. Set aside a few raspberries for decoration.
13. 13. Mix the rest of the raspberries with powdered sugar and sherry.
14. 14. Bring the raspberry mixture to a boil.
15. 15. Let the sauce simmer for a few minutes.
16. 16. Strain the sauce through a sieve.
17. 17. Let the raspberry sauce cool down.
18. 18. Unmold the cheese cream onto plates for serving.
19. 19. Remove the plastic wrap from the cheese cream.
20. 20. Add the raspberry sauce to the cheese cream.
21. 21. Garnish the dish with mint and the reserved fresh raspberries.

Nutrition per serving

• kcal: 585
• Protein: 19 g · Fett/Fat: 44 g · Carbs: 27 g