White Chocolate Cream with Raspberry Purée
Difficulty
Easy Preparation time
5 mins Cooking time
6 mins 
Equipment
Rich white chocolate takes a traditional dessert cream to the next level by adding a distinct sweetness to its already light and airy consistency. Accompany with a raspberry puree for a tart, fruity burst of flavor.
Instruction
1
Add sugar to the mixing bowl and mix for 10 seconds / speed 10. Use the spatula to scrape the mixture down.
2
Wash and dry the raspberries and add to the mixing bowl. Squeeze and add the lemon juice. Blend for 20 seconds / speed 7, pour into a separate bowl and set aside. Rinse the mixing bowl.
3
Add chocolate pieces to the mixing bowl and melt for 5 minutes / 50°C (125°F) / speed 2.
4
Cut the vanilla bean in half lengthways and scoop out the pulp.
5
Add the mascarpone, yoghurt, and vanilla pulp and mix the cream for 45 seconds / speed 4.
6
Serve in small glasses and pour raspberry purée on top. Garnish with raspberries and mint leaves
