A tasty, original and. 100% naturally colored. This is the recipe we offer you today: a mascarpone and yogurt mousse, wrapped between two golden and fragrant puff pastry squares.
Why naturally colored? Well, to play with the colors and make the dish even more striking, our food blogger chose to use two of our food dyes, obtained from edible plants and fruit and vegetable extracts.
You just have to try the recipe and surprise friends and family with a real treat.
Ingredients for 6 people
- 1 roll of rectangular puff pastry
- 20 g of caster sugar
- 500 ml of cream
- 250 g mascarpone cheese
- 1 jar of white yogurt
- 150 g of powdered sugar
- ½ vanilla bean (seeds only)
- 5 gr of Taste&Color Pink
- 5 gr of Taste&Color Blue
Preparation
First, devote yourself to preparing the millefeuille. Cut the puff pastry roll into 12 squares (equal, about 7 x 7 cm).
Arrange the squares in a baking dish, sprinkle with caster sugar and bake in a 180° C ovenuntil colored (about 10 minutes). Remove from oven and let cool.
At this point, you can move on to the mascarpone mousse!
Divide the mascarpone and yogurt into two bowls. In one, add the pink flavor and color; in the other, add the blue flavor and color. Process the two compounds to blend the colors.
Whip the cream with the powdered sugar, divide it into the two bowls, mix the mixtures, and transfer them to two pastry bags with 0.5-cm round nozzles.
Now, all you have to do is compose the cake.
Arrange each puff pastry square on a small serving dish. Shape clumps of mousse, alternating between blue and pink. Cover with another square of puff pastry and repeat for all 6 servings.
Before serving, decorate to taste with wild strawberries and other fresh fruit.
For the recipe, thanks to Maddalena of Cucina Scacciapensieri.
