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Pani Puri

Pani Puri stuffed with mascarpone and tomato

Fingerfood, !D Magazine
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Ingredients

For 50 servings

Pani Puri

50 Pani Puri

200 ml Debic Cream Plus Mascarpone

50 basil leaves

25 g tomato concentrate

salt

Preparation

Pani Puri

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.

Assembly

Transfer to a piping bag and fill the Pani Puri à la minute.

Decorate with a sprig of basil.

Recipe tags Fingerfood, !D Magazine
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