Berry cream with hazelnut brittle

A summery dessert with crunchy brittle and fresh SanLucar berries is coming to your table. The weeks with fruit deliveries have flown by for the Viennese food bloggers who run for us at the Vienna City Half Marathon. Walli prepared for the run with two training sessions per week and SanLucar Obst,. We are eager to see how the SanLucar vitamins ultimately affect his target time.

Here is a recipe for you for the almost summery crunchy berry cream:

Ingredients for 4 portions:

• Mascarpone cream
• 180 g mascarpone
• 180 ml yogurt
• 2 tablespoons of maple syrup
• Lemon zest
• 1/2 lemon, juice squeezed out
• Hazelnut brittle
• 2 Handfuls of hazelnuts
• 2 tablespoons of maple syrup
• Also:
• Mixed berries, as you like
• Baking paper
• A dishtowel

Preparation:

Preheat oven to 180° C. Place the baking paper on a baking sheet and spread the hazelnuts out on it.

Mix all the ingredients for the cream with a hand-held mixer together well, set aside.

Place the nuts in the oven and leave in for 10-15 minutes in the oven until they take on a bit of colour and start to release their aroma. Remove and spread out over a dishtowel, fold the cloth over and rub the hazelnuts so that the skin is detached from the nuts.

Chop the peeled hazelnuts coarsely and briefly caramelize them in a pan with the maple syrup. Allow to cool on a baking sheet and allow to solidify.

In the meantime, wash the berries, when using strawberries, quartered them. Spread the cream into small bowls and garnish with berries and brittle.