Mascarpone with red berries and mint
INGREDIENTS (4 PEOPLE)
Red berries like strawberries and raspberries
100g of strawberries
25g of sugar syrup at 50% (1 part sugar, 2 parts water)
Dash of balsamic vinegar
50g of mascarpone
50g of cream
50g of sugar
Freshly ground coffee
50g of rapeseed oil
10g of fresh mint
1 vanilla pod
130g of flour
70g of almond powder at 50%
85g of butter
35g of brown sugar
20g of icing sugar
Ice cream or sorbet
Wash the strawberries, cut into pieces and put in a cup. Add remaining
ingredients and mix finely.
Mix the mascarpone with the cream and sugar. Whisk gently. Fold in
some freshly ground coffee. Put into a piping bag and place in the
refrigerator until ready for use.
Chop the mint leaves fi nely. Mix together with the oil and the vanilla
pod. Mix finely. Sieve if desired.
Mix all ingredients together. Spread on a baking sheet and bake at
180°C (Convection with ring at 180°C for 8–9 minutes). Stir frequently
with a fork. Allow to cool.
Arrange the crumble in the middle of the plate. Mix the pieces of
strawberry with the mint oil and add some grated zest of lemon.
Arrange on the crumble. Pipe some tufts of mascarpone cream in
between, along with a few drops of strawberry coulis. Finish with a
scoop of ice cream or sorbet and a few small mint leaves.
Recipe: Peter Coucquyt (Foodpairing @ AEG COOKING CLUB)
Photo: Michael De Lausnay