Triffle yogurt-strawberry-rhubarb

Triffle yogurt-strawberry-rhubarb

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Strawberries, mascarpone and mint meet in this fresh dessert.


  • 500 g strawberries
  • 125 g of mascarpone
  • 120 g caster sugar
  • 2 eggs
  • 2 sheets of gelatin
  • 1 bunch of fresh mint.


Wash the strawberries and then mop them up. Soak the gelatin in a bowl of water. Wash the mint. Heat a large glass of water with 30 g of sugar. Add 10 mint leaves to infuse and filter. Add the gelatin leaves after wringing them in your hands, and four chopped mint leaves. Mix well to melt the gelatin. Arrange 50 g strawberries in 4 slices. Pour over the mint jelly and place in a cool place. Beat the 2 egg yolks with 60 g sugar and add the mascarpone and five crushed strawberries. Beat the egg whites and add them to the mixture. Pour the cream into the cups. Take a dozen strawberries and cook them with 30 g caster sugar for 10 min over low heat and covered. Mix in a sauce. When serving, add the remaining strawberries to the cream then pour in the coulis and garnish with a mint leaf.