John Myers
Contents
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Ingredients
Cream mass:
- 500 g Low fat quark
- 250 g Mascarpone
- 1 cups Cream
- 2 packet Vanilla sugar
- 3 tbsp Powdered sugar
- Zest of a lime
- Juice of a lime
- 2 cl Brown rum
- 1 Handful Chopped mint leaves
Biscuits:
- 400 g Ladyfingers
- 300 ml Pineapple and coconut juice
- 4 cl Brown rum
Pineapple ragout:
- 0,5 Pc. Pineapple fresh
- 0,5 tsp Chilli flakes
- 1 tbsp Brown rum
Decoration:
- 4 Pc. Chili peppers
- Blueberries
- 1 blackboard Chocolate white
Instructions
Cream mass:
- Whip the cream until stiff, set aside. Mix the mascarpone and quark, stir in the mint and powdered sugar.
- Season to taste with rum, lime juice and lime zest. Fold in the cream with the whisk.
Biscuits:
- Mix pineapple / coconut juice with rum to taste. Turn half of the ladyfingers one at a time and line a mold with them.
- Spread half of the cream and place a second layer of soaked ladyfingers on top.
- Spread the rest of the cream on top. Min. Let it steep in the refrigerator for 5 hours, better overnight.
Pineapple ragout:
- Cut the pineapple into small cubes and marinate in a little rum. Add sugar if necessary.
- Using a ring, cut out 5 portions of the mascarpone mixture and place on a plate.
- Sprinkle with grated white chocolate and garnish with mint leaves and a few blueberries.
Serving:
- Place 2 - 3 tablespoons of pineapple ragout per serving in a round shape next to the bun, sprinkle with chilli flakes and place a small chilli pepper on top for decoration. Serve with an espresso.
Nutrition
Serving: 100gCalories: 252kcalCarbohydrates: 30.8gProtein: 9gFat: 8.4g
