Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Combine the mascarpone, sugar, orange zest and juice. Whip the cream until stiff, fold in carefully. Cover and chill for approx. 15 mins. Transfer the mascarpone cream to a piping bag with a smooth nozzle (approx. 1 cm in diameter), pipe onto 8 biscuits. Use the biscuits to create 4 towers, cover and chill for approx. 1 hr.
Bring the sugar and water to the boil without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, stir in the butter. Pour in the cream and water, simmer and stir over a low heat until the caramel has dissolved, reduce for approx. 5 mins. Leave the caramel to cool.
Plate up the towers, drizzle the caramel on top, sprinkle with fleur de sel.
|Tip:||Garnish with fruit.|
|Note:||Serve the remainder of the mascarpone cream with the towers.|
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