Raspberry & mascarpone creams

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olive magazine

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Recipe by olive magazine

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1. Mix the raspberries with the caster sugar and put them in the freezer for 2 hours.
2. Whisk the mascarpone with electric beaters until it softens and then fold in the cream. Take the raspberry mixture out of the freezer and stir it to a slush. Fold it through the mascarpone. Spoon into small glasses or pots and chill. Decorate with raspberries.

310 kcalories, protein 2.3g, carbohydrate 10.1g, fat 29 g, saturated fat 18g, fibre 1.3g, salt 0.13 g

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Ingredients

• 300g raspberries , keep 12 aside to decorate
• 2 tbsp caster sugar
• 250g tub mascarpone
• 142ml carton whipping cream , lightly whipped

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 15 mins plus chilling

Ingredients

• 300g raspberries , keep 12 aside to decorate
• 2 tbsp caster sugar
• 250g tub mascarpone
• 142ml carton whipping cream , lightly whipped

310 kcalories, protein 2.3g, carbohydrate 10.1g, fat 29 g, saturated fat 18g, fibre 1.3g, salt 0.13 g

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