Preparation
Cream
Mix the white chocolate, cream, and cardamom, then chill in the refrigerator for 30 min.
Whip until light and fluffy, fold in the whipped quark (séré), and divide into glasses.
Syrup
Bring the water, sugar, and lemon juice to a boil.
Add the lemon balm, reduce until a syrup forms, then let cool. Remove the sprig of lemon balm.
Top the cream with raspberries, drizzle with syrup, and decorate.
Tips !
- You can replace the lemon balm with verbena.
Recipe and image from: www.swissmilk.ch
For 4 glasses of approx. 4 dl
Preparation : 25 min
Cooking: 30 min
Ingredients and products
- White Chocolate Cream
- 100 g melted white chocolate
- 2 dl cold cream
- 150 g whipped quark (séré)
- a pinch of ground cardamom, to taste
- Syrup
- 1 dl water
- 3 tbsp sugar
- a few drops of lemon juice
- 1 sprig of lemon balm
- To garnish
- 250 g raspberries
- lemon balm and icing sugar for decoration
