Mascarpone-strawberry croissants

Name: Mascarpone-strawberry croissants
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 75 g Dark chocolate; 100 ml Milk; 75 g Macadamia nut kernels; 1 TABLESPOON Sugar; 90 g Sugar; 250 g Strawberries; 250 g Mascarpone; 500 g Low-fat curd; 1/2 Lemon; 1 package/s Vanilla sugar; 8 large ice cream wafer bags (approx. 30 g each); baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

How convenient, no melted ice running down the edge. Because we filled the ice cream cone with a fruity, creamy dessert.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

75 g Dark chocolate
100 ml Milk
75 g Macadamia nut kernels
1 TABLESPOON Sugar
90 g Sugar
250 g Strawberries
250 g Mascarpone
500 g Low-fat curd
1/2 Lemon
1 package/s Vanilla sugar
8 large ice cream wafer bags (approx. 30 g each)
baking paper

Directions

1
Finely chop the chocolate for the sauce. Heat the milk in a small pot. Remove the pot from the heat and melt the chocolate while stirring. Pour the sauce into a small bowl and put aside.
2
Roughly chop the nuts. Bring 1 tbsp. sugar to the boil with 2 tbsp. water and caramelise until golden brown. Stir in the nuts, then spread them on a piece of baking paper and let them cool down.
3
In the meantime wash, clean and chop the strawberries. For the cream, whip mascarpone with quark, lemon juice, 90 g sugar and vanilla sugar with the whisks of the mixer for about 2 minutes until creamy.
4
Fill the cream alternately with the strawberry cubes into the ice cream wafer bags. Break the nut brittle into pieces and sprinkle over them. Sprinkle with chocolate sauce.