SWEET MOZZARELLA “CREPE”-STYLE WITH FRESH FRUITS

DIRECTIONS

  • FOR THE SYRUP: Place the water, sugar and leon juice in a pot and bring to a boil.
  • Boil till syrupy. Let cool and set aside.
  • FOR THE FILLING: Cream the cream cheese with the confectioner’s sugar till smooth and light.
  • Add in the vanilla and pistacchios and place in a piping bag with a plain tip and set aside.
  • For the “crepes”: Place the water, sugar and milk in a pot and bring to a bowl.
  • Add in the mozzarella and stir till cheese is melted.
  • Add in the semolina and cook, stirring continuously, till the mixture leaves the sides of the pan.
  • Brush soeme syrup on the table and place mixture on top.
  • Roll out till thin.
  • Pipe the filliing in a horizontal line.
  • Roll up and cut the crepe.
  • TO PLATE: Drizzle some fruit coulis on a plate. Place 2-3 pieces of the crepe and garnish with fresh fruits.
INGREDIENTS
QTY
UNIT
FOR THE “CREPES”
ARLA MOZZARELLA STICKS
250
g
semolina flour
200
g
sugar
150
g
water
150
ml
milk
120
ml
FOR THE “CREPES”
water
200
ml
sugar
150
g
lemon juice
20
ml
FOR THE FILLING
ARLA CREAM CHEESE 34%
250
ml
confectioner’s sugar
75
g
pistachios, chopped
75
g
FOR PLATING
assorted fresh fruits
as needed
fruit coulis
as needed