Berry cream with hazelnut brittle.
Ingredients:
For the mascarpone cream
- 180 g mascarpone
- 180 ml yogurt
- 2 tablespoons of maple syrup
- SanLucar Lemon zest
- ½ SanLucar lemon juice squeezed out
For the hazelnut brittle
- 2 Handfuls of hazelnuts
- 2 tablespoons of maple syrup
In addition
- Mixed berries, as you like
- Baking paper
- A dishtowel
Preparation:
For 4 people
- Preheat oven to 180° C. Place the baking paper on a baking sheet and spread the hazelnuts out on it.
- Mix all the ingredients for the cream with a hand-held mixer together well, set aside.
- Place the nuts in the oven and leave in for 10-15 minutes in the oven until they take on a bit of colour and start to release their aroma. Remove and spread out over a dishtowel, fold the cloth over and rub the hazelnuts so that the skin is detached from the nuts.
- Chop the peeled hazelnuts coarsely and briefly caramelize them in a pan with the maple syrup. Allow to cool on a baking sheet and allow to solidify.
- In the meantime, wash the berries, when using strawberries, quartered them. Spread the cream into small bowls and garnish with berries and brittle.
