Mascarpone cream curd dessert with chocolate

1. 

puff pastry 9.75 oz (275 g)

Put rolled puff pastry into the mold (oval approx. 30x16cm) on baking paper. Prick it with a fork.

2. 

chicken egg 2 pcs • sugar cane 3 tbsp • cream curd 8.75 oz (250 g)

Whip the eggs with sugar, add cream curd.

3. 

mascarpone 8.75 oz (250 g)

Add mascarpone to the mixture and mix everything together.

4. 

chocolate dark 70% 3.5 oz (100 g)

Melt the chocolate in a steam bath.

5. 

Add the melted chocolate to the cream curd mixture. Mix. Pour into the mold with a puff pastry.

6. 

Bake for 50 minutes at 180 °C.

7. 

whipping cream (30-33% fat) 1.1 cup (250 ml) • sugar cane 1 tbsp • vanilla pod 1 pc • Agar 0.25 oz (4 g)

Bring the whipping cream to a boil, add sugar, vanilla and agar and let it boil for a second. Pour the cream into a mold. Let it solidify in the cold.