Ingredients
Hint:
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
kochen@bettybossi.ch
Lemon mascarpone cream
Puff pastry dough
Icing
How it's done
Lemon mascarpone cream
In a pan, whisk the milk and all the other ingredients up to and including the egg yolks, bring to just below the boil over a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat, stir in the gelatine, pour into a bowl through a sieve. Place a sheet of cling film directly over the top and leave to cool completely, chill for approx. 1 hr. Using a spoon, pass the custard through a fine sieve, then fold the whipped cream into the custard, cover and chill.
Puff pastry dough
Prick the dough all over with a fork. Halve the dough lengthwise, then cut each half crosswise into approx. 9 strips (each approx. 4.5 cm wide). Slide onto a tray together with the baking paper, place a second sheet of baking paper on top of the dough and weigh down with a second tray.
To bake
Approx. 15 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, leave to cool completely on a rack.
Icing
Combine the icing sugar and milk, spread over 6 pieces of puff pastry using the back of a spoon, leave to dry.
Custard slices
Transfer the custard to a piping bag with a smooth nozzle (approx. 12 mm in diameter). Pipe the custard onto the remaining 12 pieces of puff pastry, place 2 on top of each other. Top with a layer of iced puff pastry.
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