Heart of raspberries
- 75 gram powdered sugar
- 3 egg yolk
- 120 gram butter
- 200 gram flour
- Mespoint baking powder
- 100 gram sugar
- 50 milliliters water
Beat icing sugar and egg yolks into a foamy mixture.
Add the pieces of butter, flour and baking powder and knead by hand into a smooth dough. Make a ball, wrap it in cling film and put it in the fridge for 2 to 3 hours.
Preheat the oven to 180 ° C. Heat the sugar with 50 milliliters of water. Allow to reduce slightly to a syrup. Put the raspberries in it.
Draw a heart of about 20 cm on baking paper and put it on the baking sheet. Roll out the dough on a floured surface. Put it on the baking paper. Stick or cut out a heart the size of the heart on the baking paper. Fry this until golden brown and cooked in the middle of the oven for 12 to 14 minutes. Allow to cool.
Place the heart on a flat dish. Stir in the mascarpone with the vanilla and whipped cream. Brush the heart with it and place the raspberries on top, with the convex side up. Garnish with mint leaves.
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