Dessert
Ingredients for 4 persons
- 1 ripe mango
- 140 g mascarpone
- 140 g cream
- 1 TL vanilla paste
- 20 g sugar
- 1 pack of puff pastry (275) from the fridge
- Icing sugar
- cookie cutter ring with a diameter of 10 cm
- Preheat fan oven to 200 degrees
- Piping bag with rose nozzle
Preparation
Preparation time 30 minutes
Use the cutter ring to cut out 4 circles from the puff pastry (use the rest of the pastry for other purposes), turn the circles upside down and place them on a flat baking tray lined with baking paper. Cover with baking paper and place a baking tray on top. This prevents the puff pastry from rising. Bake in the hot oven for 13-15 minutes.
Remove the trays from the oven and set the oven grill to level 3. Place 3-4 TBSP of icing sugar in a small hair sieve and spread thickly onto the puff pastry. Put the tray into the oven with grill function and do not leave it unattended. Caramelize the puff pastry while watching − this happens very quickly!
Remove the tray from the oven and leave to cool.
Pour the mascarpone with the cream, vanilla paste and sugar into a mixing beaker and whip with a hand mixer until creamy. Pour the mascarpone cream into the piping bag and pipe decoratively onto the crispy puff pastry thaler.
Peel the mango, remove it from the stone and cut it into nice thin slices. Press the mango slices lightly into the cream in the shape of a rose.
