Mascarpone bar with pistachio and raspberries

Name: Mascarpone bar with pistachio and raspberries
Ingredients: 20 Raspberries; 20 Strawberries; 50 g Pistachio paste; 10 Debic Shapes Mascarpone bar; 20 g Pistachios; 100 ml Raspberry coulis; 500 ml Debic Whipped Cream with 0.125 sugar

This dish consists of: Debic Shapes Mascarpone bar with a pistachio cream and a decoration of red fruit and pistachio nuts. This recipe serves 10 people.

High-quality desserts in no time with Debic shapes!

With a dessert, you can leave a lasting impression on your guests, but creative desserts require a lot of time and preparation. With Debic Shapes, frozen dessert components, you can serve high-quality desserts in no time, finished according to your own signature! Serve a three-dimensional ring of panna cotta, perfect quenelles of chocolate mousse, and an airy mascarpone mousse on a layer of almond biscuit in no time, without even touching a silicone mold.

Ingredients

10Debic Shapes Mascarpone bar

50gPistachio paste

500mlDebic Whipped Cream with 0.125 sugar

20Raspberries

20Strawberries

20gPistachios

100mlRaspberry coulis

Preparation

Remove the mascarpone bar from the blister pack.
Place on a plate and cover with plastic wrap.
Let thaw in the refrigerator.

Whip the Debic Whipping Cream with 12.5% sugar until light and airy.
Take a few spoons of the whipped cream and mix with the pistachio paste.
Fold this mixture into the rest of the whipped cream.
Transfer the mixture to a piping bag with a plain nozzle.

Make pistachio cream dots of various sizes on the mascarpone bar.
Use a warm Parisienne scoop to make small hollows in the whipped cream.
Fill them with the raspberry coulis.
Garnish the side of the mascarpone bar with the raspberries, strawberries, and the remaining raspberry coulis.
Sprinkle the chopped pistachios over the dessert.