For the cream : 250 gr. mascarpone – 125 cl. whipping cream – 80 gr. sugar – 200 gr. Label Rouge Reines-Claudes (greengages) – 24 ladyfingers
For the syrup : jasmine aroma – 300 cl. water – 150 gr. sugar
Jasmine water syrup : Bring to boil water and sugar. Add 4 drops of jasmine aroma. Leave to cool in the fridge.
Reines-Claudes mascarpone cream
Cook softly the plums with the sugar for 10 minutes then leave to cool.
Whip the cream in Chantilly, add the sugar, then keep in fridge.
Whip the mascarpone to unbend it, then add the plums and blend. Add softly the Chantilly and keep in fridge.
In verrines, put a layer of Reines-Claudes mascarpone cream, then 2 ladyfingers soaked in jasmine water syrup. Repeat the operation 2 or 3 times. To end, sparkle the top with pistachio flakes.
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Picture by www.media-creation.fr