Ingredients

  • For fruits puree:
  • 375 ml (1 1/2 cup) of strawberries cut into four
  • 375 ml (1 1/2 cup) of raspberries
  • 60 ml (1/4 cup) of sugar
  • 10 ml (2 teaspoons) of lemon juice
  • For the mascarpone mousse:
  • 1 container of mascarpone of 275 gr
  • 3 egg whites
  • 60 ml (1/4 cup) of icing sugar
  • For decoration:
  • 12 raspberries
  • 12 mint leaves (optional)
LeeksFind our bag in yourlocal grocery store

Preparation

  • In a deep plate, smash fruits. Mix with sugar and lemon juice. Take half the puree and set in a bowl. Add mascarpone. Set other half of puree in the refrigerator.
  • With an electric mixer, whisk egg whites until it becomes firm. Add icing sugar and mix few seconds.
  • Add carefullyegg whites to the mascarpone mixture with a spatula.
  • Prepare 12 small glasses of 160 ml (2/3 cup). Divide fruits puree into glass. Cover with mascarpone mousse. Refrigerate 60 minutes.
  • Garnish each portion with a raspberries and a mint lef. Refrigerate until serving.

Chef's notes

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