Raspberry and Mascarpone with Phyllo Puffs
Raspberry and Mascarpone with Phyllo Puffs
Open in full-screen mode

Raspberry and Mascarpone with Phyllo Puffs

Preparation
30 MIN
Cooking
12 MIN
Servings
6
Share

Ingredients

Phyllo Puffs

Mascarpone Cream

Preparation

Phyllo Puffs

  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
  2. In a small pot, melt the butter. Add the honey, stir to combine and let cool.
  3. On a work surface, brush the 2 phyllo sheets with the honey-butter mixture and layer them one on top of the other. Cut in half widthwise and layer them again to make a 9 x 6-inch (23 x 15 cm) rectangle. Cut into 12 rectangles about 3 x 1 1/2 inches (7.5 x 4 cm). Place on the baking sheet.
  4. Bake for 12 minutes or until nicely browned. Let cool completely.

Mascarpone Cream

  1. In a bowl, whip the mascarpone and honey together by hand. Add the cream and whip until it forms stiff peaks.

To Serve

  1. On each plate, place 3 quenelles of mascarpone cream, about 1 tbsp each, making a swoosh with the back of a spoon. Top with 2 pieces of phyllo and a few raspberries. Drizzle with honey, if desired.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum