Ingredients for the cream of raspberries:
500 ml frozen raspberries,
50 g sugar,
1 teaspoon lemon juice,
2 teaspoons density,
1 tablespoon water (it may take a little water)
Ingredients for the cream cheese:
250 ml cream,
50 grams of powder sugar,
1 teaspoon vanilla extract
30 ml raspberry liqueur (not must)
250 g cream cheese
120 g white chocolate,
fresh raspberries and mint for decoration
Preparation: In sauce pan put frozen raspberries, sugar and lemon juice and cook over low heat until the fruit starts to break-up, but it can and a spoon to press the fruit.
In bags mix 1 tablespoon of water to the density, if too thick, add a little water. that a smooth liquid. Pour into a sauce with the raspberries and cook all together until it thickens. Off the top and ptocediti through a strainer to remove all seeds. Leave aside to cool to room temperature.
Melt the chocolate steamed or in a microwave oven.
Whisk the cream with the sugar and leave to one side.
Whisk the cream cheese with the powdered sugar, add vanilla, raspberry liqueur until you get a foamy mass, add melted chocolate and cooled chocolate and combine all together. Finally, spatula stir whipped cream and combine it all together.
Pour into 4 or 6 glasses, be aligned, pour over the cream of Malinao be aligned with a spoon and leave to cool in the fridge.
Serve with fresh raspberries and mint leaves. If desired, you can leave a little cream cheese and a syringe to make the Rose from above.