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
- 150g Elle & Vire® Mascarpone
- 15g sugar
- 3g mint, finely chopped
Grapefruit Zest
- Peel of 1 grapefruit
- 150g sugar
- 100g water
Grapefruit Confit
- 1 grapefruit (240g flesh)
- 1.5g pectin NH
- 60g sugar
- 1g citric acid solution (50/50)
Mascarpone and Grapefruit Espuma
- 400g grapefruit pulp
- 400g Elle & Vire® Mascarpone
- 0.5g xanthan gum
- 50g sugar
Mint Tea Meringue
- 100g sugar
- 100g egg whites
- 100g icing sugar
Instructions
Mint Jelly
- Blanch the mint leaves for 2 minutes and refresh. Drain. Blend all the ingredients together.
Mascarpone with Mint
- Combine the ingredients and set aside.
Grapefruit Zest
- Using a vegetable peeler, peel the grapefruit zest; blanch in boiling water and drain.
- Slice into a julienne. Bring the syrup to the boil and gently candy the grapefruit zest.
Grapefruit Confit
- Blend the flesh. Heat, and then add the pectin with some of the sugar.
- Bring to the boil and add the remaining sugar. Add the citric acid solution and leave to cool.
Mascarpone and Grapefruit Espuma
- Blend the pulp, sugar and xanthan gum. Combine with the mascarpone.
- Strain through a china cap sieve and transfer to a siphon fitted with two gas cartridges.
Mint Tea Meringue
- 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.
- 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
- Arrange the strawberries around a ring mould in a shallow bottomed dish.
- 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.
- Remove the mould and decorate with meringues and mint jelly.