Home Recipes Mascarpone cream bar with wild strawberry, macadamia, and rhubarb

Mascarpone cream bar with wild strawberry, macadamia, and rhubarb

Mascarpone cream bar with wild strawberry, macadamia, and rhubarb

Debic Shapes Debic Cream 35%
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Ingredients

For 10 servings

MASCARPONE CREAM balk with wild strawberry, macadamia, and rhubalkb

10 Debic Shapes Mascarpone Cream balks

Spraycoating

100 g white chocolate

25 g sunflower oil

Macadamia ganache

250 ml Debic Cream 35%

75 g macadamia nuts, roasted

125 g white chocolate

Rhubalkb

200 g rhubalkb

200 ml water

50 ml grenadine

1 star anis

1 white tea bag

Decoration

15 wild strawberries

10 macadamia nuts, roasted

10 flower leaves

10 rhubalkb crisp

Preparation

Melt the white chocolate and mix with the sunflower oil. Transfer to an electric airbrush. Take the mascarpone balk out of the blister. Put on a tray and brush the frozen balks with the chocolate. Cover with plastic and defrost them in the fridge.

Cut the roasted macadamia nuts and infuse overnight in the cream. Pass through a fine sieve and heat the infused cream until warm. Pour on the white chocolate and mix with a hand blender until smooth. Reserve in the fridge.

Clean the rhubalkb and cook the peels in the water. Pass through a fine sieve and add the white tea, star anis and grenadine. Infuse for one hour at 60 ˚C. Cut the rhubalkb in equal pieces and transfer into a seal bag. Add the grenadine syrup and seal the bags. Cook sous vide at 65 ˚C for 20 minutes.

Finishing touch

Whip de ganache for a few minutes in the machine and transfer into a piping bag. Dress the balks on the plates and decorate with the ganache, slices of rhubalkb, strawberries, flower leaves and macadamia nuts. Finish with the syrup.

Recipe tags Debic Shapes Debic Cream 35% Simple
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