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Mascarpone cream: Mix all the ingredients in a bowl. If the mixture would separate, heat it slightly and stir until you get a smooth emulsion again.
Strawberry mousse: Mix the yogurt, mascarpone and powdered sugar and beat with a whisk or hand mixer until smooth.
Heat ¼ of the strawberry puree. Squeeze out the soaked gelatin and dissolve in the puree. Stir the mixture into the remaining strawberry puree. Add to the cold mixture of yogurt and mascarpone until you have an even, soft pink mixture. Fold in the whipped cream.
Syrup:
Mix the water with the granulated sugar and bring to a boil until all the sugar is dissolved. Add the hibiscus tea and cardamom seeds along with the liquid ingredients (mash, syrup, cherry beer and lemon juice). Remove the pan from the heat and let steep for 20 minutes. Squeeze out the soaked gelatin and dissolve in the infusion. Pour the infusion through a fine sieve.
Structure:
Pour a layer of strawberry mousse into a bowl. Dip the long fingers into the syrup. Then top the layer of strawberry mousse with the long fingers. Now top this with a layer of chopped strawberries. Pour the mascarpone cream on top. Finish with another layer of strawberries and sprinkle with some finely chopped basil. If desired, decorate with some raspberries, blackberries and redcurrants. Sprinkle with some powdered sugar.
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Ingredients
for
4
persons
person
500g mascarpone
40 g powdered sugar
Juice of 1 lime
4 egg yolks
75g full-fat yogurt
75g mascarpone
30g powdered sugar
140g strawberry puree
1 sheet of gelatin soaked in cold water
75 whipped cream
80cl water
800g granulated sugar
20g of hibiscus tea
6 cardamom seeds
200g raspberry puree
7.5cl elderflower syrup
1 bottle of cherry beer
50cl lemon juice
5 gelatin leaves, soaked in cold water
long fingers
40 strawberries
a few basil leaves
some raspberries, blackberries and redcurrants.
Flour Sugar
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Mascarpone cream: Mix all the ingredients in a bowl. If the mixture would separate, heat it slightly and stir until you get a smooth emulsion again.
Strawberry mousse: Mix the yogurt, mascarpone and powdered sugar and beat with a whisk or hand mixer until smooth.
Heat ¼ of the strawberry puree. Squeeze out the soaked gelatin and dissolve in the puree. Stir the mixture into the remaining strawberry puree. Add to the cold mixture of yogurt and mascarpone until you have an even, soft pink mixture. Fold in the whipped cream.
Syrup:
Mix the water with the granulated sugar and bring to a boil until all the sugar is dissolved. Add the hibiscus tea and cardamom seeds along with the liquid ingredients (mash, syrup, cherry beer and lemon juice). Remove the pan from the heat and let steep for 20 minutes. Squeeze out the soaked gelatin and dissolve in the infusion. Pour the infusion through a fine sieve.
Structure:
Pour a layer of strawberry mousse into a bowl. Dip the long fingers into the syrup. Then top the layer of strawberry mousse with the long fingers. Now top this with a layer of chopped strawberries. Pour the mascarpone cream on top. Finish with another layer of strawberries and sprinkle with some finely chopped basil. If desired, decorate with some raspberries, blackberries and redcurrants. Sprinkle with some powdered sugar.
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Mascarpone cream: Mix all the ingredients in a bowl. If the mixture would separate, heat it slightly and stir until you get a smooth emulsion again.
Strawberry mousse: Mix the yogurt, mascarpone and powdered sugar and beat with a whisk or hand mixer until smooth.
Heat ¼ of the strawberry puree. Squeeze out the soaked gelatin and dissolve in the puree. Stir the mixture into the remaining strawberry puree. Add to the cold mixture of yogurt and mascarpone until you have an even, soft pink mixture. Fold in the whipped cream.
Syrup:
Mix the water with the granulated sugar and bring to a boil until all the sugar is dissolved. Add the hibiscus tea and cardamom seeds along with the liquid ingredients (mash, syrup, cherry beer and lemon juice). Remove the pan from the heat and let steep for 20 minutes. Squeeze out the soaked gelatin and dissolve in the infusion. Pour the infusion through a fine sieve.
Structure:
Pour a layer of strawberry mousse into a bowl. Dip the long fingers into the syrup. Then top the layer of strawberry mousse with the long fingers. Now top this with a layer of chopped strawberries. Pour the mascarpone cream on top. Finish with another layer of strawberries and sprinkle with some finely chopped basil. If desired, decorate with some raspberries, blackberries and redcurrants. Sprinkle with some powdered sugar.
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We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.