Raspberry Mascarpone Baskets

How to make Raspberry Mascarpone Baskets

Prep Time: 15 minutes        |        Serves: 6

Ingredients

• 6 Kringle & Co. brandy baskets
• 125g Emporium Selection mascarpone cheese
• ½ cup Farmdale thickened cream
• ¼ cup White Mill icing mixture
• 1 tsp White Mill vanilla extract
• ½ cup fresh raspberries, plus extra to serve

Method

1. In a bowl, whisk the cream and icing sugar until soft peaks form.
2. In a separate bowl, stir the mascarpone and vanilla together until smooth.
3. Add the mascarpone mixture to the whipped cream and whip again until combined.
4. Lightly crush the raspberries and swirl them through the cream.
5. Just before serving, spoon or pipe the raspberry mascarpone cream into the brandy baskets.
6. Top with raspberries.

Tip: To keep the baskets crisp, fill them just before serving, as the cream will soften them if left too long.