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Rassolnik
Connolly with raspberries
How to cook Connolly with raspberries
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.
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