Pasta baskets with straciatella cream

Name: Pasta baskets with straciatella cream
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 12 Lasagne sheets (à approx. 16 g); 1 kg Frying fat; 400 g Double cream cream cheese; 60 g Sugar; 1 package Vanillin sugar; 250 g Whipped cream; 60 g Chocolate flakes, coated; 7-10 Tbsp Mint

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

12 Lasagne sheets (à approx. 16 g)
1 kg Frying fat
400 g Double cream cream cheese
60 g Sugar
1 package Vanillin sugar
250 g Whipped cream
60 g Chocolate flakes, coated
7-10 Tbsp Mint

Directions

1
Cook the lasagne sheets in sufficient boiling water for 10-12 minutes, remove with a skimmer and drain well on kitchen paper. Heat the frying fat in a small, tall pot. Press one lasagne plate each into a ladle (so that a basket shape is created) and hold it in place with a whisk. Dip the ladle into the hot fat. Fry for 1-2 minutes until the pasta is golden brown and bubbles. Let cool down briefly. Pull the noodle basket out of the ladle and let it drip off on kitchen paper.
2
Do the same with the remaining noodles. Stir cream cheese, sugar and vanilla sugar until smooth. Whip cream until stiff and fold into the cream cheese. Stir the chocolate flakes briefly with the cream cheese mixture. Form balls with an ice-cream scoop and place one in each basket. Decorate with mint