Mascarpone (2) with Raspberries, Grilled Almonds and Puff Pastry
By the time we got to the dessert, it was dark and we were fighting the mosquitoes. I've made the mistake of not preparing my Mascarpone at least a day in advance and it was a little soft. Though everyone was very kind and kept telling me that they preferred it this way.
This Mascarpone has been made using my preferred 2nd method : egg yolks, mascarpone and whipped cream.
I've added dark chocolate bits (pounded in my mortar), rum and sugar. And served it with fresh raspberries, puff pastry and grilled almonds.
Mascarpone 2 (before being chilled)
Mascarpone 2 :
250g Whipped cream
4 Egg yolks
1 Tsp pure Vanilla extract
2 Tbsp Rum
Roughly crushed dark chocolate
Puff Pastry (millefeuille-style)
Grilled Almonds (peeled and sliced)
Beat the egg yolks with the sugar till thick and creamy. Add the vanilla extract and the mascarpone and whip again till creamy.
In a separate bowl whip the cream till thick and stiff. Scoop and whisk into the mascarpone mixture.
Add the rum and chocolate bits and whisk again.
Chill the mascarpone for 24 hours.
Prepare the puff pastry by baking it in a hot 180°C oven for 20 minutes. Place a metal wire tray just on top of it when baking so that it would not be allowed to rise much. Cut into smaller squares and set aside to cool. Keep in aluminium foil.
When serving, scoop some of the mascarpone into a bowl and decorate with the raspberries and grilled almonds. Top with a puff pastry square.