Raspberry Cream Sachet


Rating: 3.25 / 5.00 (16 Votes)


Total time: 1 hour

Servings: 6.0 (servings)

Ingredients:











Instructions:

For raspberry cream sachets, whip 400 g raspberries, sugar, whipped cream and mascarpone well with a hand mixer. Put the raspberry cream in the freezer for about 3 hours and whip vigorously a few times in between.

Mix the butter, powdered sugar and eggs well and gradually stir in the flour. Preheat the oven to 175 degrees.

Spread small circles (10-12 cm in diameter) on a baking tray lined with baking paper, bake for about 6 minutes and immediately shape into cones.

Puree the raspberry cream with a blender, cut the remaining raspberries in half and fold in. Pour the cream into the cones. Enjoy the raspberry cream sachets cold.

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