Mascarpone fritters with guava and peppermint honey
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
THE FRITTERS
200 g flour
A pinch of salt
A pinch of baking soda
25 g sugar
Half cup milk
1 egg and 1 yolk
15 g butter (melted)
¾ cup wáter
THE MASCARPONE
225 g mascarpone cheese
100 g cream cheese
30 g crushed lyophilized guava
30 g icing sugar
THE FILLING
225 g mascarpone
100 g cream cheese
32 g icing sugar (10% of the weight of the cheese)
30 g sous-vide guava (1 or 2 sachets of silica).
METHOD
THE FRITTERS
- Stir the dry ingredients together, then add in the liquids one-by-one; stir together and then whisk.
- Leave the result to stand for 15 minutes.
THE MASCARPONE
- Put the cream cheese and icing sugar in a blender and create a cream. Then, add in the mascarpone and blend. Add in the powdered guava and blend. Once blended, set aside in a container.
- Put oil into a pan and heat to 180-200ºC. Place the fritter mould in the oil to heat up. Then, place the mould in the mixture, before putting everything in the oil. Gently separate the fritter and leave to fry.
- In a separate vessel, mix the sugar with cinnamon at 95:5 (or to taste). Place the fritters in this receptacle once drained.
NOTE
- The temperature needs to be 180ºC.
- 1 litre oil Canola.
- Have the mould in place at the start.
THE FILLING
- Mix the cream cheese with icing sugar; then, add in the mascarpone; lastly, add in the guava.
AMSSEBLY
- Assemble with shoots, flowers and infused honey.
