Puff pastry slices with soured milk and lime cream

Name: Puff pastry slices with soured milk and lime cream
Cook time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 2 sheets Gelatine; 1 Organic Lime; 250 g Soured milk; 200 g low-fat cream cheese (0,2 % fat); 4 TABLESPOONS Agave syrup; 1 package (270 g) Puff pastry sweet or savoury Kipferl and Golatschen (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; cooling shelf); 1 Egg yolk (size M); 1 (approx. 1.2 kg) cantaloupe melon; 1 TEASPOON Icing sugar; baking paper; 7-10 Tbsp Disposable piping bag

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 10

2 sheets Gelatine
1 Organic Lime
250 g Soured milk
200 g low-fat cream cheese (0,2 % fat)
4 TABLESPOONS Agave syrup
1 package (270 g) Puff pastry sweet or savoury Kipferl and Golatschen (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; cooling shelf)
1 Egg yolk (size M)
1 (approx. 1.2 kg) cantaloupe melon
1 TEASPOON Icing sugar
baking paper
7-10 Tbsp Disposable piping bag

Directions

1
For the cream, soak gelatine in cold water. Wash the lime in hot water, rub dry. Peel the rind thinly with a zest ripper. Squeeze juice out of 1/2 lime. Use the other half for other purposes. Squeeze the gelatine well and melt it in 2 tbsp. soured milk in a pot at low heat while stirring. Stir in the remaining soured milk. Pour into a bowl and whisk with cream cheese, agave syrup, lime juice and zest, except for something to decorate, for 2-3 minutes until creamy. Cover the cream and put it in a cool place
2
Take the puff pastry out of the fridge 5-10 minutes before use, roll it out and cut it in half from the long side. Use one half for other purposes. Cut the other half into 10 large rectangles (approx. 5 x 9.5 cm). Place on a baking tray lined with baking paper. Leave a distance of about 1 cm between each piece. Whisk the egg yolks with 2 tbsp. water. Brush the dough pieces with it. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 8 minutes until golden brown. Let them cool down on a cake rack
3
In the meantime, quarter the melon. Remove seeds. Use a small ball cutter to cut 50 balls from the flesh. Use the rest of the melon for other purposes. Cut the puff pastry in half horizontally. Pour the cream into a piping bag and squirt it onto the lower puff pastry bases. Place 5 melon balls on each base, spray some cream on top and place the upper bases on top. Decorate the slices with icing sugar and lime zest