Potato Donuts in tonka bean sugar on balsamic strawberries with mascarpone cream
Preparation
- Mascarpone cream: Whip the cream until stiff and stabilise with 20 g of the sugar. Mix the mascarpone with the remaining ingredients until smooth, fold in the cream and chill.
- Balsamic strawberries: Marinate the strawberries with the sugar, vanilla sugar, mint and balsamic vinegar reduction.
- Potato Donuts: Prepare the 11er Mini Potato Donuts according to the instructions on the package and toss in a bowl with the TNT sugar so that this sticks to the donuts.
- Serving suggestion: Arrange the marinated balsamic strawberries on dessert plates and top with the mascarpone cream. Place the Mini Potato Donuts on top and garnish with honey, lime zest, mint leaves and icing sugar.
Ingredients
-
Mascarpone cream:
150 ml whipped cream
70 g sugar
500 g mascarpone
Zest of 2 limes
25 g vanilla sugar -
Balsamic strawberries:
500 g strawberries, washed and cut into halves or quarters
30 ml balsamic vinegar reduction
50 g sugar
15 g vanilla sugar
3 g mint, finely chopped -
Potato Donuts:
12 11er Mini Potato Donuts
80 g TNT sugar (tonka bean & Tahiti vanilla) -
As garnishing:
4 tsp honey
Zest of 1 lime
Mint leaves, cut into strips
Icing sugar