Briefly boil the raspberries with the preserving sugar. Not too long, so that they do not disintegrate.
Then mix the Guma pâtisserie cream for about 3 minutes until it is creamy and sufficiently stable.
Melt the white chocolate. Mix the mascarpone, powdered sugar, the pulp of the vanilla pod and the white chocolate until creamy.
Add the Guma pastry cream and fold it in. Finally, add the poppy seeds.
Divide some of the cooled raspberries among 4 glasses.
Pour the cream on top and finally fill up again with the cooked raspberries.
Decorate with some fresh raspberries and enjoy.
Related Recipes:
Poppy Seed Cake with Apple Jelly, by WalfiPreheat oven to 160 °C. Cover the bottom of a cake springform pan (26 cm) with parchment paper. Mix poppy...
Chocolate Pear TartletFor the chocolate pear tarts, chop the cookies and mix with melted butter. Divide the mixture evenly into four...
Chocolate Cream From the SteamerFor the chocolate cream, break the chocolate into small pieces and place in a bowl. Mix the milk, whipped...
Schafwelt-TorteFor the Sheepworld cake, separate the eggs. Beat the snow. Beat the yolks with the sugar and vanilla sugar...
Light Banana MousseSoak the gelatin in cold water. Melt butter in a frying pan at low temperature, add lime juice and coconut...
Maronic Cream CakeFor the maronic cream cake, mix the yolks with the sugar and then add the water and oil alternately. Stir the...
Curd Apple PieFor the curd apple pie, preheat the oven to 160°C (top and bottom heat). Peel apples, remove core, halve and...
Plum Cake with Poppy Seed CurdFor the plum cake, mix flour, baking powder and sugar in a bowl. Add butter or margarine in pieces and eggs...
Chocolate SlicesA cake recipe for all foodies: Stir through the fat. Add sugar, vanilla sugar and egg yolks and mix until...
Coconut Almond CakeFor the coconut-almond cake, first prepare the base. For the base, beat butter with sugar and salt until...