Mascarpone bar with berries and pâte de fruits
For 10 servings
10 Debic Shapes Mascarpone Bars
30 red currants
100 ml raspberry coulis
100 g raspberry pâte de fruits
30 g crispy rice balls coated with pink chocolate
10 raspberry meringues
20 g lemon verbena
20 g raspberry powder
Remove the mascarpone bar from the blister. Lay on a plate and cover with cling film.
Leave to thaw in the refrigerator. Cut the raspberries and strawberries into smaller pieces. Cut the pâte de fruits into a fine brunoise.
Place a small round dish on the plate. Sieve the raspberry powder around the dish. Remove the dish.
Arrange the mascarpone bar in the middle of the plate. Place all the fruit on top and next to the mascarpone bar.
Garnish with the coulis, pâte de fruits, raspberry meringue, rice balls and lemon verbena.