Preparation:

FIG AND MASCARPONE DELIGHT

1. PASSION FRUIT SHORTCRUST PASTRY

Cut the cold butter into cubes. Place in a mixer with the shield, flour, starch, ground almonds and cubed butter. Mix until sandy and add the
icing sugar. Finally, add the ROGELFRUT natural passion fruit juice with the salt dissolved in it.

2. MASCARPONE CREAM

Mix all the ingredients together using a hand blender. Place the mixture in a mixer (well chilled at +4°C) and whip until you obtain
a thick cream, but not too thick.

ASSEMBLING THE DESSERT

Roll out the passion fruit shortcrust pastry to 2.5 mm and stabilise in the refrigerator at +4°C. Cut out shortcrust pastry discs with a diameter of 7-8 cm, place them on a micro-perforated silicone mat and a perforated baking tray. Bake at 160°C with the valve open until golden brown. Cool at +4°C.
Using a piping bag fitted with an 8 mm serrated nozzle, pipe the mascarpone cream around the edge of the first disc. Place the fig slices inside.
Cover with the second disc and repeat the filling. Close with the third disc and finish with small dollops of mascarpone cream and slices of IQF ROGELFRUT green figs glazed with neutral gelatine.

MUST HAVE

Frozen Natural Passion Fruit or Natural Passion Fruit

Whole IQF Green Figs