John Myers
Mascarpone – Passion Fruit – Hearts
The perfect mascarpone – passion fruit – hearts recipe with a picture and simple step-by-step instructions.
- 50 g Amarettini almond biscuits
- 25 g Butter
- 2 leaf Gelatin white
- 125 g Mascarpone
- 75 g Whipped cream
- 1 packet Vanilla sugar
- Tonka bean abrasion
- 1 leaf Gelatin white
- 2 piece Fresh passion fruit
- 1 tablespoon Powdered sugar
- Put the amarettini in a freezer bag and “run over” it with the rolling pin. Melt butter. Mix well with the finely crumbled amarettini. Place two (heart) dessert rings on a board. Pour in the mass and press firmly. Chill for 30 minutes.
- Soak gelatine in cold water. Mix the mascarpone with the cream, vanilla sugar and some tonka bean zest until smooth. Squeeze out the gelatine well, dissolve it and stir into the cream. Put the cream on the two bases and smooth it out. Chill again for 30 minutes.
- Soak gelatine in cold water. Halve the passion fruit, scrape out the contents with a spoon, press through a sieve and collect the juice. Mix the juice with the powdered sugar and heat. Squeeze out the gelatine well and dissolve it in the liquid. Allow to cool slightly. Spread it carefully on the mascarpone layer. Chill for 3 hours (or overnight).
- Use a knife to run along the edge of the tartlet and carefully remove the tartlet from the mold. Place on dessert plates and garnish as you wish.
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