Prep Time: 20 minutes
Ingredients:
- An egg (organic will be best here)
- 6 ounces (150 g) mascarpone cheese (a soft, mild, creamy cheese that spreads and whips well)
- 1/3 cup sugar
- 4 ounces (100 g) raspberries
Preparation:
Pick out the four prettiest raspberries and set them aside. Blend the remainder, and filter the blend through a fine muslin cloth, collecting the juice while the seeds remain in the cloth.Beat the egg yolk with the sugar in a bowl until the mixture is pale yellow and frothy. Beat the egg white to firm peaks. Fold the mascarpone and the egg white into the sugary yolk mixture, and set a tablespoon of the resultant cream aside for decorating.
Mix the raspberry juice into the remaining mascarpone and divvy everything out into two bowls. Use the reserved white cream to decorate the crema (for example, by laying it out in a spiral or wavy pattern), dot each bowl with two raspberries, and chill them lightly.
Yield: 2 servings mascarpone cream with raspberries.
