Raspberry-mascarpone Cream

Ingredients:
- 625g raspberries
- 40 g food starch
- 1/8 l redcurrant juice
- 170 g sugar
- 1 vanilla pod
- 2 x 500g mascarpone Brimi
- 1 kg low fad curd cheese
- juice of 1 lemon

preparation
Wash the raspberries and let them drain. Mix the food starch with 4 spoons of redcurrant juice. Boil up the rest of the redcurrant juice with 50g sugar and than add the food starch mixture. Let it boil up again. Add 500 g of the raspberries and let it cool down. Stir this several times in the meantime. Mix mascarpone, curd cheese, 120g sugar, lemon juice and the vanilla pith. Put together this mascarponecreame with the stewed raspberries. Let it cool down in the fridge for 2 hours. Decorete it with the rest of the raspberries.