Connolly with raspberries
Ingredients
Servings 4 servings- cream with a fat content of 33% - 150 ml
- 120 g mango pulp
- 70 g of beer mascarpone
- 120 g fresh raspberries for garnish
- 80 g blueberries
- melissa greens
- 70 g fresh raspberries for cream
- 120 g fresh strawberries
- powdered sugar
- 150 g puff pastry without yeast
Cooking
Step 1
Roll out puff pastry to a thickness of no more than 3 mm, cut into 4 strips. Wind the strips without gaps on a metal rolling pin. Bake in a preheated oven at 220ºC for 7-10 minutes until the pastry is browned. Cool, remove from the rolling pin. Prepare cream. To do this, use a blender to make puree from 70 g of raspberries, add mascarpone and 70 g of powdered sugar, stir until smooth. Add separately whipped cream. Mix everything with a spoon. Using a pastry bag, pipe the cream into a pastry tube. Sprinkle it with the remaining powdered sugar. Prepare 2 sauces. To do this, grind strawberries and mangoes separately in a blender. Decorate the dish with raspberries, blueberries and lemon balm.