Mini Garden with Mascarpone, Strawberries, Raspberries, and Mint

Ingredients

• 28g unsalted butter

• 25g wheat flour

• 31g dark brown sugar

• 16g cocoa powder

• 120g full-fat quark

• 130g mascarpone

• 50g powdered sugar

• 4g lemon juice

• ½ vanilla pod

• 40g strawberries

• 40g raspberries

• 4 sprigs of mint

Instructions

1. Preheat the oven to 170°C.

2. Let the butter soften slightly and cut it into small cubes.

3. Put the flour, sugar, and cocoa powder in a bowl.

4. Add the butter cubes and knead into a sticky dough.

5. Crumble the dough onto a baking tray lined with baking paper.

6. Bake the crumble for about 25 minutes at 170°C.

7. In a bowl, combine the quark, mascarpone, powdered sugar, and lemon juice.

8. Mix until smooth and creamy.

9. Slice open the vanilla pod and scrape out the seeds.

10. Add the vanilla seeds to the mixture and stir again.

11. Wash the strawberries and raspberries.

12. Spoon the mascarpone cream into a small dish, add some fruit on top, and finish with a bit of chocolate crumble.

13. Garnish with a sprig of mint.

Tip: Serve the mousse and fruit in a cookie cup for a fun presentation.

Storage Advice
Store the crumble in an airtight container in a cool, dark place for up to 1 week.
The mascarpone cream can be kept in the refrigerator for up to 3 days.

Nutritional information