INGREDIENTS (SERVES 2)
1 sheet Borgs puff pastry
10 strawberries, halved
1 glass of champagne
1 tbs castor sugar
small handful of mint, roughly chopped
1/2 cup mascarpone
1 cup Ahsgrove cream
1 tbs vanilla paste
1/3 cup icing sugar
Preheat oven to 180 degrees.
Start by docking the whole pastry sheet with a fork and then cut the pastry into 10 triangle shapes. Place the pastry onto a lined baking tray and cook in the oven until golden.
Transfer the strawberries, champagne, sugar and mint into a bowl and set aside to soak.
To make the cream, add to a mix master the mascarpone, cream, icing sugar and vanilla and mix until a soft peak has formed. This will only take about 10-15 seconds. Place in the fridge to cool.
Serve with a smear of marscapone cream across the plate, place the strawberries and pastry on top. Dust with icing sugar.