Tompouce with cream cheese filling and fruit

Name: tompouce with cream cheese filling and fruit
Total time: 35 min
Yield: 4
Ingredients: 75 gram white caster sugar; 200 gram cream cheese natural; 200 milliliters whipped cream; 4 slice puff pastry; 2 tablespoon forest fruit jam; 150 gram dark chocolate; 250 gram mixed summer fruit; 100 gram jelly sugar; leaf fresh mint; 4 bulb Lemon Ice Cream; 500 milliliters prosecco; 500 milliliters cava

Ingredients

Directions

Preheat the oven to 200 ° C. Mix the caster sugar through the cream cheese. Beat the whipped cream until stiff.
Fold the whipped cream lightly through the cream cheese mixture and leave to stiffen in the refrigerator.
Halve the slices of puff pastry, pierce holes and divide the jam. Fry in the middle of the oven for 12-15 minutes until golden brown.
Melt the chocolate au bain-marie and spread it over the baking paper.
Go over the chocolate with a fork so that you get long strings. Form them into a curl by bending the baking paper.
Put some fruit separately for garnishing. Bring the rest of the fruit to the boil with the jelly sugar and reduce slightly.
Make piles of puff pastry, cream cheese mixture, puff pastry, cream cheese mixture and cover with the fruit jelly.
Garnish with fruit, fresh mint and the chocolate curls. Spoon the bread roll ice into 4 tall glasses and finish with the wine.