Pani Puri stuffed with mascarpone and tomato
For 50 servings
50 Pani Puri
200 ml Debic Cream Plus Mascarpone
50 basil leaves
25 g tomato concentrate
Deep-fry the Pani Puri in rice oil at 200°C. Drain well and store in a well-sealed container.
Beat the Debic Cream Plus Mascarpone and the tomato concentrate together until airy in the planetary mixer and season with salt.
Transfer to a piping bag and fill the Pani Puri à la minute.
Decorate with a sprig of basil.