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Preparation
in 30 minutes
Cooling
in 120 minutes
- For the syrup heat up 100 g of sugar with 100 ml of water in a saucepan, bring to a boil, stir for 2 minutes and remove from heat. Reserve.
- Crumble the Madeleines in a bowl, then pour in the syrup. Stir well and reserve.
- Bring 50ml of cream to a boil in a microwave and add to the chopped blue cheese and stir until dissolved. If necessary, reheat in the microwave for a few seconds. Reserve.
- Whip the 200ml cream using an electric whisk and once prepared, add the mascarpone cheese and the blue cheese cream. Stir well until ingredients are mixed well.
- Put the cream cheese in a piping bag.
- For the final assembly, spread the madeleines with syrup on the bottom of 4 small glasses and press firmly.
- Add the cream cheese, red fruit jam, some raspberries and more cream cheese and decorate with some raspberries, more jam and a few mint leaves.
- Refrigerate for at least 2 hours.
Ingredients
100
ml
water
100
ml
sugar
50
g
blue cheese
250
ml
whipping cream
300
g
mascarpone cheese
berry jam
raspberries
mint leaves
Nutritional & Dietary
Gluten-free
No nuts added
No oat added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
Vegetarian
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