Ingredients
For the pastry base- 175 g ready-to-roll puff pastry
- 1 egg yolk
- 1 tbsp milk, to glaze
- 3 sticks rhubarb, (about 450g), cut into 3cm pieces on the diagonal
- 150 g brown sugar
- 1 lemon, zest only
- 1 tbsp grenadine
- 75 g plain flour
- 75 g golden brown sugar
- 75 g toasted Hazelnuts, kernels, toasted
- 75 g cold butter, diced
- 2 tsp grated zest of lemons, or lime
- 150 g mascarpone
- 1 tbsp icing sugar
- 1 tsp cornflour
- squeeze lemon juice
- double cream
Description
Paul Rankin’s Sweet Pizza Is Made With A Puff Pastry Base, Roasted Rhubarb And A Crunchy Hazelnut And Mascarpone Topping
UK TV
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