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.