Ingredients:
Method:
Put icing sugar in a small pot, when it starts to dissolve add red wine. Wait a moment until it evaporates and add the cherries. Cook for a few minutes until the cherries release their juice. Set aside to cool.
Pour cold cream into a bowl, add mascarpone and whip to a stiff mass. While whipping, add a little powdered sugar to taste.
Peel bananas and mango (remove a seed), cut into pieces, put into a bowl and blend until smooth.
Melt the bar of chocolate in a dish of hot water, stirring from time to time. Add a little bit of puffed emmer to the melted chocolate and mix. Spread the mixture on parchment paper and put it in the freezer.
Pour the cherries into the glass, then top with a layer of cream, mango and banana mousse. Take the flat chocolate out of the freezer, break it into smaller pieces and put them on top of the desert.
TIP: You can garnish the top with any fresh fruit in season., e.g. raspberries, blueberries, blackberries, strawberries.
Have a look at the picture of serving suggestion.
Soligrano wishes you a delicious meal!
Recipe author: Chef Kolumna Park.
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More info about BIO puffed BIO puffed emmer.
