Buñuelos Rosette with raspberry mousse, meringue and raspberries (Plate-it)

Preparation

Mix the ingredients into a smooth batter and let it rest in the refrigerator for at least half an hour (it is important that the batter is cold).

Dip the Buñuelos mold in the oil (160-170°C) for 60 seconds. This prevents the batter from sticking afterward.

Then press the mold into the batter. Do not let the batter run over the top, otherwise the crisp will not come off the mold.

When the batter sticks well to the Buñuelos mold (max. 2 sec.), you can take it out.

Next, dip the Buñuelos mold into the oil and fry until the mold releases by itself. Use tweezers to make this process easier.

Once the crisp has come loose, let it fry a little longer until golden brown.

Turn it over so the other side can also become golden brown. Use the Plate-it precision tweezers to remove the crisp from the oil and let it drain on kitchen paper.

Mix the pureed raspberries with the whipped cream. Transfer this to a piping bag and pipe a dollop onto a plate. Place the fried Buñuelos Rosette on top. Garnish the plate with the raspberries, mint, and meringue crumbs. Finish by sieving some raspberry powder over it.

Watch the video!

More info:

www.plate-it.com