Ingredients
- 2 rectangular rolls of puff pastry
Ingredients for yoghurt cream
Ingredients To complete
- 250g strawberries plus a little
- basil leaves
- powdered sugar
- edible flowers
For the recipe of the puff pastry with strawberries, roll out the two rolls of pastry on two plates lined with baking paper, put another sheet of baking paper and a plate on each one: in this way the pastry will not deform during cooking. Bake at 180 ° C for 15 minutes. Remove the plates and cut out each sheet 2 squares of 16 cm each side. You will get 4, but only 3 will be needed; the fourth remains stock.
Sprinkle both sides of the four squares with icing sugar and bake them again at 200-210 ° C for 3-4 minutes, ie until the sugar has caramelized. Remove them and let them cool.
Yogurt cream. Partially whip the cream with the sugar, then add the mascarpone and the yogurt, finish adding and finally incorporate the custard. Collect it in a pastry bag with a smooth nozzle (1øcm) and let it cool in the fridge for 10 minutes.
To complete. Arrange one of the squares of caramelized puff pastry on the serving dish, decorate the perimeter of the square with tufts of cream with yogurt, inside make a thin layer of cream, cover it with diced strawberry and a few leaves of basil and then again with a little of cream. Place on a second square of pastry, repeat the operations and cover with the third square of puff pastry.
Decorate it with icing sugar: use a ruler to draw a line of sharp demarcation and sprinkle with sugar. Complete with the yoghurt cream, alternating tufts made with the tufted smooth nozzle made with the serrated one (apply it over the smooth one), strawberries, flowers and basil leaves.
Recipe by Nicola Di Lena
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