Home Recipes Mascarpone cream bar with berries and pâte de fruits

Mascarpone cream bar with berries and pâte de fruits

Mascarpone cream bar with berries and pâte de fruits

Mascarpone cream bar with berries and pâte de fruits - photo1 | Debic

Ingredients

MASCARPONE CREAM balk with berries and pâte de fruits

10 Debic Shapes Mascarpone

20 raspberries

10 strawberries

10 blackberries

20 blueberries

30 red currants

100 ml raspberry coulis

100 g raspberry pâte de fruits

30 g crispy rice balls, coated in pink chocolate

10 raspberry meringues

20 g lemon verbena

20 g raspberry powder

Preparation

Take the mascarpone cream balks out of the blister. Put on a plate and cover with plastic. Defrost in the fridge. Cut the raspberries and strawberries in smaller pieces. Cut the pâte de fruits into a fine brunoise.

Finishing touch

Place a small round saucer on the plate. Sift the raspberry powder on the plate. Remove the saucer. Arrange the mascarpone cream balk in the middle of the plate. Arrange all the fruits on top and next to the mascarpone cream balk. Finish with the coulis, the pâte de fruits, the raspberry meringue, the rice balls, and the lemon verbena.

Debic for chefs

Debic for chefs