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Mondrian dessert

Mondrian dessert made of Mascarpone Cream Bar

Debic Shapes Unique
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Ingredients

For 10 servings

MONDRIAN DESSERT

13 Debic Shapes Mascarpone balks

Yellow chocolate coating

200 g white chocolate

50 g sunflower oil

2 g yellow coloring (powder)

Blue chocolate coating

200 g white chocolate

50 g sunflower oil

2 g blue coloring (powder)

Red chocolate coloring

200 g white chocolate

50 g sunflower oil

2 g red coloring (powder)

White chocolate coating

200 g white chocolate

50 g sunflower oil

2 g white coloring (powder)

Black chocolate coloring

200 g white chocolate

50 g sunflower oil

2 g black coloring (spray)

Decoration

10 strawberries

10 raspberries

10 lemon cress leaves

Preparation

Take the mascarpone balks out of the blister and cut each in 4 pieces.

Melt the chocolate and mix with the sunflower oil and the powder coloring by using a hand mixer. Stick a toothpick into the frozen mini balks and coat them with the chocolate. For the black mini balks spray the white-coloured balks with black spray coating or air brush. Cover them with plastic and defrost in the fridge or store in the freezer.

Finishing touch

Dress the mini balks on the plates and decorate with strawberries, raspberries and lemon cress. Make your signature with strawberry coulis.

Recipe tags Debic Shapes Unique
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