Mascarpone foam with marinated berries and biscuit crunch
Recipe Facts
Difficulty level:
easy ◉◎◎◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• iSi Gourmet Whip
Ingredients
• 125 ml milk
• 125 ml cream
• 80g mascarpone
• 150 g yoghurt
• Sweeten to taste: e.g. with 20–50 ml of different syrups such as lemon, elderflower or peach; optionally 40 g of icing sugar
• ½ l iSi bottle
• 1 iSi cream charger
• 1 bowl mixed fresh berries
• 2 cl liqueur, grappa or vodka (optional)
• 1 bowl of biscuits
(e.g. cantuccini, amaretti or cookies)
• 2 mint leaves
• Grated zest of ½ organic lemon
Matching accessories are available in our shop!
preparation
➊ Mix all the ingredients for the foam in a bowl until it forms a creamy mixture. Pour the mixture through a sieve and funnel into the ½ liter iSi bottle. Screw on an iSi cream charger, shake eight to ten times and chill in the refrigerator for 2 hours.
➋ Mix fresh berries with syrup to taste or dust with icing sugar. Add the mint leaves rubbed in your hand and the lemon zest, add liqueur etc. if desired and mix everything well.
➌ Crumble the biscuits for the crunch.
➍ To serve, alternately fill the glasses with crunch, berries and mascarpone foam.
Giuseppe Messina: "I love the freshness of berry salad. This dessert is super quick to prepare on the grill, is light and always close at hand. For me, the combination with yogurt in this foam is refreshing - it also reduces the fat content of the dessert."
Recipe by Giuseppe Messina
25 years of cooking experience combined with techniques he has acquired through working with other professionals enable Texturas professional Giuseppe Messina to cook 12-course meals for up to 20 people several times a week without any help in the kitchen. In doing so, he transforms seemingly simple products into very special stars on the plate. www.giuseppemessina.de
Recipe from FIRE&FOOD issue 02/2018
