2 satsumas, peeled and segmented
4 tbsp mascarpone
1 tbsp icing sugar
1. Place the satsuma segments into a 9cm/3 inch chefs' ring in rounds.
2. Beat the icing sugar into the mascarpone.
3. Spoon the mascarpone into the ring and smooth down.
4. Remove the chefs' ring.
5. Garnish with the mint sprig and dust with icing sugar.
4 people have helped to review this recipe. Thankyou!