Vanilla Berry Shuttle
easy
120 mins
120 mins
Ingredients
- 250 g Flour
- 120 g Sugar
- 1 egg (size M)
- 7-10 Tbsp grated rind of 1 untreated lemon
- 1 pinch Salt
- 125 g Butter
- 1 package Pudding powder, "vanilla flavored"
- 1/2 l Milk
- 125 g Raspberries
- 175 g Blueberries
- 125 g Mascarpone (Italian double cream cheese)
- 7-10 Tbsp Lemon balm
- 7-10 Tbsp Cling film
- 7-10 Tbsp Grease
- 7-10 Tbsp Flour
- 7-10 Tbsp parchment paper
- 250 g dr. peas for dummy baking
Directions
- 1
Put flour, 75 g sugar, egg, lemon zest and salt in a bowl. Add butter in small pieces and knead with the dough hooks of the hand mixer to a smooth short pastry. Cover and put in a cool place for about 30 minutes. In the meantime, mix pudding powder, remaining sugar and 5-6 tablespoons of milk. Bring the remaining milk to the boil, stir in the pudding powder and bring to the boil again briefly.
- 2
Put the pudding in a bowl, place cling film directly on top of the pudding and refrigerate. Grease the moulds (approx. 12 cm long / 5 cm wide). Roll out the short pastry thinly on a floured work surface and line the tins with the pastry. Place some parchment paper on the dough and spread peas on top. Place the ramekins on a grid and bake in a preheated oven (electric: 200°C/ gas: level 3) for about 15 minutes. Remove the peas and paper from the ramekins and bake for another 5-10 minutes. Let them cool down. Bake 15-16 boats one after the other. Select the raspberries and blueberries, wash if necessary and drain well. Stir the pudding and mascarpone until smooth and distribute in the boats.
- 3
Remove the peas and paper from the ramekins and bake for another 5-10 minutes. Let them cool down. Bake 15-16 boats one after the other. Select the raspberries and blueberries, wash if necessary and drain well. Stir the pudding and mascarpone until smooth and distribute in the boats. Cover with berries and arrange on a plate decorated with lemon balm. Results in 15-16 boats
Nutrition Facts
210 kcal
23 g
12 g
4 g
More Delicious Recipes
