Mini Mascarpone Cheese Cakes
with Blueberry and Strawberry Sauce
INGREDIENTS for 4 people
200 gr Mascarpone Baruffaldi
100 gr whipped cream
100 gr sugar
2 egg yolks
100 ml milk
1 sheet of gelatine
½ package of fresh blueberries
150 gr tea biscuits
100 gr butter
Soak the gelatine in cold water. Grind the tea biscuits in the food processor and mix them with the softened butter.
Blend the egg yolks with the sugar, add the warm milk in a drizzle and let the mixture thicken on a low heat.
Add the squeezed gelatine and leave to cool.
Blend in the Mascarpone and add 50 g of grated lemon rind.
Whip the cream and add it to the mixture.
Pour the mixture into 4 single-portion moulds and cover them with a layer of the mixed butter and ground tea biscuits sauce, gently pressing with the back of a spoon.
Place the moulds in the refrigerator.
Blend the chopped strawberries with the blueberries, the sugar and the grated rind of 1 lemon.
Dip the moulds in a bowl of hot water for a few seconds, to allow for easy content detachment.
Place each cheese cake on a serving plate, decorate with the sauce and some leaves of fresh mint. Serve.