These are our daughter, India’s favourite dessert. Grapes aren’t used enough and this makes a wonderful light summer dessert (and they look pretty too). If you don't want to use limoncello, replace with lemon juice
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Ingredients
- 1 x 320g pack all butter puff pastry at room temperature
- 2 eggs separated
- 2 tbsp caster sugar plus extra for sprinkling
- 250 g mascarpone
- 2 tbsp limoncello
- 1 lemon zested
- 250 g mixed red and white seedless grapes halved
- 1 tsp icing sugar
Equipment
- 9cm pastry cutter
- Electric whisk
Instructions
- Preheat the oven to 200 Fan. Line a baking tray with parchment
- Carefully unroll and using the pastry cutter, cut out 6 circles and place them on the lined baking tray. Whisk the egg whites by hand until it becomes a little frothy. Using a pastry brush, brush the top of each circle of pasty with the whisked egg white and sprinkle with the extra caster sugar.
- Place in the oven and bake for 10-12 minutes or until puffy and golden in colour. Remove from the oven and allow to cool completely. When cool, using a sharp knife, gently cut a small border around the circle knock down the puffed pasty in the middle with the back of a spoon. This makes filling them easier. Cool completely
- Put the mascarpone in a bowl and using a fork, work in the limoncello and lemon zest.
- In another bowl, using either an electric whisk or by hand, whisk the egg yolks with 2 tbsp of caster sugar until pale, thick and creamy. Gently fold the egg mixture into the mascarpone until thoroughly blended.
- Spread the creamy mixture over each pasty circle, scatter the grapes. Just before service, sprinkle the icing sugar.
Nutrition
Calories: 543kcalCarbohydrates: 33gProtein: 9gFat: 41gSaturated Fat: 17gTrans Fat: 1gCholesterol: 96mgSodium: 177mgPotassium: 78mgFiber: 1gSugar: 7gVitamin A: 667IUVitamin C: 10mgCalcium: 77mgIron: 2mg
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