Lemon vanilla mascarpone with forest fruits

Name: lemon vanilla mascarpone with forest fruits
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 30 g peeled unsalted pistachio nuts; 300 g redcurrant; 12 long fingers; 125 ml fresh cream; 1 lemon; 1 vanilla bean; 125 ml mascarpone; 50 g white caster sugar; 150 g fresh raspberries; 150 g blackberries

Lemon vanilla mascarpone with red berries, raspberries and blackberries.

Ingredients

Kitchen Stuff

1 blender

Directions

Chop the pistachios coarsely and roast them in a frying pan without oil or butter over medium heat for 4 minutes. Allow to cool on a plate.
Ris the berries from the stalks and puree the berries with the hand blender. Press the puree through a sieve with a ladle and collect the juice.
Prepare plates. Roll the long fingers through the juice and place 3 long fingers on each plate next to each other.
Beat the whipped cream slightly thicker than yogurt. Put in the refrigerator. Clean the lemon and grate the yellow skin of the lemon.
Halve the vanilla pod lengthwise and scrape out the marrow with the tip of a sharp knife.
Mix the mascarpone, grater, sugar and vanilla juice. Fold the whipped cream through the mascarpone mixture and spread it over the long fingers.
Divide the berries, raspberries, blackberries and the pistachios.