These recipes are taken from Leng-d'Or’s 50th anniversary book.

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Ingredients (for 4 people)

For the mascarpone and raspberry cream

- 200 g. mascarpone cheese
- 35 g. dry raspberry powder
- 40 g. icing sugar

For the mango jelly

- 250 g. recently squeezed mango juice
- 30 g. sugar
- 17 g. agar


1. Mix all the ingredients and place them in a pastry bag. Let sit in the fridge for two hours before serving.

2. Place the mango juice, sugar and agar in a pan. Mix and bring to a boil while stirring continuously. Spread the mixture onto a flat tray. Let stand. Cut into 2 x 6 cm strips.


Plating and Presentation

Fill each Apple Straw with the mascarpone and raspberry cream. Roll the Leng-d’Or Apple Straws in the mango jelly, decorate as desired and serve.



L E N G - D ' O R


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