Saving at home – Mini Dessert with cream and raspberries


Hi everyone!

These mini desserts with cream and raspberries are tasty and delicate single servings, ideal to serve after dinner.

The recipe is very simple and it can be prepared in a short time. In 25 minutes they are ready to be served. Practically perfect!

If you don’t find the raspberries, you can replace them with other seasonal fruit.

Let’s start:


Ingredients for 4 people: 250 ml of whole milk – the peel of 1 untreated lemon – 2 yolks – 50 g granulated sugar – 30 g corn starch – 150 ml whipped cream – 40 g powdered sugar.
To garnish: raspberries – fresh mint leaves – icing sugar


Bring the milk to the boiling point along with the finely grated lemon zest. Meanwhile, in a separate saucepan, beat the egg yolks with sugar using a pair of electric whisks.

Add the sifted corn starch to the whipped eggs, all at once, and stir to blend perfectly. Pour on the mixture hot milk, flush, stirring constantly. Put on the heat and let the cream thicken, stirring often, until it is boiling. At this point remove it from heat, transfer it into a glass bowl, cover with contact food film and let it cool.

Whip the cream, very cold from the refrigerator, in a container with the help of an electric mixer and, when it begins to become consistent, add the sifted powdered sugar. Continue to whip until the final consistency and then incorporate it into the custard cream which, by now, should have reached room temperature. Take care to perform this operation very gently and in several times, stirring with a spatula from bottom to top.

Transfer the diplomatic cream so obtained inside single-portion cups, garnish with raspberries, mint and sprinkle with icing sugar to taste. You can immediately serve the mini desserts with cream and raspberries or keep them in the refrigerator until consumption.

Enjoy your meal!

original recipe:


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