Mascarpone cream on rhubarb-strawberry compote

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Clean and wash the rhubarb and cut off a 5 cm long piece. Cut this piece lengthwise into 4 slices and then again into strips. Cut the remaining rhubarb diagonally into 1 cm pieces. Stir red berry powder, 50 g sugar and 3 tablespoons of water until smooth. Bring 260 ml water to the boil and stir in the mixed powder. Cook the rhubarb pieces for about 5 minutes and put them in a cool place. Wash the strawberries.

2. 2

   Put 1 strawberry aside for decoration. Clean the rest of the strawberries, quarter them and put them into the lukewarm rhubarb groats. Put 4 pieces of rhubarb from the groat aside for decoration. For the caramel croissants, melt 35 g butter. Stir in flour, 50 g sugar, grated coconut and honey. Chill the mixture for about 10 minutes. At large intervals, place 1/2 teaspoon of the mixture on a baking tray lined with baking paper. Approx. 8 pieces fit on a baking tray. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 5 minutes until golden brown. The mixture melts into circles. Allow to cool for 2-3 minutes, remove from baking parchment and turn into croissants around a pointed nozzle. If the croissants become too firm, you can put them back into the oven for a short time. Whip the cream until stiff and allow the vanilla sugar to trickle in.

3. 3

   At large intervals, place 1/2 teaspoon of the mixture on a baking tray lined with baking paper. Approx. 8 pieces fit on a baking tray. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 5 minutes until golden brown. The mixture melts into circles. Allow to cool for 2-3 minutes, remove from baking parchment and turn into croissants around a pointed nozzle. If the croissants become too firm, you can put them back into the oven for a short time. Whip the cream until stiff and allow the vanilla sugar to trickle in. Mix mascarpone, egg liqueur and 75 g sugar. Fold in the cream. Divide the cold groats between 4 glasses. Spread the cream evenly into the glasses as well. Quarter the strawberries. Decorate desserts with the caramel croissants, rhubarb strips and strawberry quarters

4. 4

   Mix mascarpone, egg liqueur and 75 g sugar. Fold in the cream. Divide the cold groats between 4 glasses. Spread the cream evenly into the glasses as well. Quarter the strawberries. Decorate desserts with the caramel croissants, rhubarb strips and strawberry quarters

Nutrition Facts

KCAL
750 kcal

CARBS
71 g

FATS
46 g

PROTEINS
5 g