White Chocolate Cream with Homemade Raspberry Jam
Ingredients
- White Chocolate Cream:
- 4 packages of cream cheese (4x125g)
- 200 g white chocolate
- 80 g powdered sugar
- 500 ml heavy cream (36% fat)
- Raspberry Jam:
- 300 g raspberries (I used frozen)
- 15 g sugar
- juice from 1/2 lemon
- 18 g cornstarch
- Additionally:
- about 430 g butter cookies
- 200 g white chocolate
- 110 ml heavy cream (30% fat)
Instructions
For the raspberry jam:
In a saucepan, combine raspberries, sugar, and lemon juice. Heat over medium heat until the fruits break down.
Mix cornstarch with 2 tablespoons of cold water, then add to the raspberries, stirring vigorously. Remove from heat and let it cool.
For the cream:
Beat cream cheese with powdered sugar until smooth. Add melted and cooled white chocolate, then mix.
Whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
Line the bottom of the pan with butter cookies and spread half of the raspberry jam over them. Spread half of the cream mixture on top, then layer more cookies. Repeat with the remaining jam, cream, and cookies.
Melt the white chocolate with the heavy cream, then pour it over the top of the cake. Use the leftover raspberry jam to create dollops on top and swirl with a toothpick.
Chill in the fridge overnight. Enjoy!
DAS KÖNNTE DIR AUCH GEFALLEN:
Ich bin Katrina – die Köchin, Heimwerkerin, Bastlerin, Autorin, Fotografin und das Superhirn hinter dieser Website. Hier finden Sie einfache Rezepte und Projekte, die auch von Anfängern erfolgreich umgesetzt werden können