Mascarpone, Strawberry and Mint Plated Dessert

Recipe created by the chefs of La Maison De L'Excellence Savencia®

Servings: Serves 10

Keywords: Mascarpone, Strawberry and Mint Plated Dessert, Elle & Vire UHT Macarpone

 

Ingredients

Strawberries

  • 500g strawberries

 

Mint Jelly

  • 70g neutral glaze
  • 5g lemon juice
  • 25g fresh mint
  • 5g water

 

Mascarpone with Mint

 

Grapefruit Zest

  • Peel of 1 grapefruit
  • 150g sugar
  • 100g water

 

Grapefruit Confit

  • 1 grapefruit (240 g flesh)
  • 1.5g pectin NH
  • 60g sugar
  • 1g citric acid solution (50/50)

 

Mascarpone and Grapefruit Espuma

 

Mint Tea Meringue

  • 100g sugar
  • 100g egg whites
  • 100g icing sugar

 

Instructions

Mint Jelly

  1. Blanch the mint leaves for 2 minutes and refresh. Drain. Blend all the ingredients together.

 

Mascarpone with Mint

  1. Combine the ingredients and set aside.

 

Grapefruit Zest

  1. Using a vegetable peeler, peel the grapefruit zest; blanch in boiling water and drain.
  2. Slice into a julienne. Bring the syrup to the boil and gently candy the grapefruit zest.

 

Grapefruit Confit

  1. Blend the flesh. Heat, and then add the pectin with some of the sugar.
  2. Bring to the boil and add the remaining sugar. Add the citric acid solution and leave to cool.

 

Mascarpone and Grapefruit Espuma

  1. Blend the pulp, sugar and xanthan gum. Combine with the mascarpone.
  2. Strain through a china cap sieve and transfer to a siphon fitted with two gas cartridges.

 

Mint Tea Meringue

  1. Whisk the egg whites until stiff with a 1/3 of the sugar, then add the rest before they form peaks, and keep on whisking.
  2. When the meringue is shiny, add the icing sugar and whisk again during 4 to 5 minutes. Pipe thin strips and sprinkle with green coloured sugar and dried mint.

 

Assembly

  1. Arrange the strawberries around a ring mould in a shallow bottomed dish.
  2. Pipe the mascarpone cream with mint into the bottom of the ring mould, then 15g of grapefruit confit, a little mint jelly, and the grapefruit espuma.
  3. Remove the mould and decorate with meringues and mint jelly.
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