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Tompouce with cream cheese filling and fruit
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Ingredients
Directions
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Preheat the oven to 200 ° C. Mix the caster sugar through the cream cheese. Beat the whipped cream until stiff.
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Fold the whipped cream lightly through the cream cheese mixture and leave to stiffen in the refrigerator.
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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.
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Melt the chocolate au bain-marie and spread it over the baking paper.
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Go over the chocolate with a fork so that you get long strings. Form them into a curl by bending the baking paper.
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Put some fruit separately for garnishing. Bring the rest of the fruit to the boil with the jelly sugar and reduce slightly.
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Make piles of puff pastry, cream cheese mixture, puff pastry, cream cheese mixture and cover with the fruit jelly.
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Garnish with fruit, fresh mint and the chocolate curls. Spoon the bread roll ice into 4 tall glasses and finish with the wine.
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Nutrition
1080Calories
Sodium0% DV0g
Fat85% DV55g
Protein22% DV11g
Carbs37% DV112g
Fiber0% DV0g
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