Red Fruit Soup with Mascarpone and Mint Ice Cream

Baking and Desserts | World cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Red fruit soup with mascarpone and mint ice cream

Ingredients

Strawberry - 24.7 oz
Raw cane sugar - 5.3 oz
Lemon - ½ piece
Watermelon - 1 piece
Mint Leaves - to taste
Mascarpone Cheese Unagrande - 6.2 oz
Fresh Berries - 28.2 oz
Farm fresh eggs - 2 pieces
Grappa - 1 fl oz
Powdered Sugar - 4.4 oz
Vanilla Pod - ½ piece
33% Cream - 8 fl oz

Step by Step guide

Step 1

In a saucepan, combine the strawberries and 300 ml of water. Bring to a boil and add the sugar. Stir until completely dissolved. Remove from heat and add lemon juice to taste. Strain the mixture through a sieve. Add finely chopped mint leaves, berries, and a small melon pureed in a blender.

Step 2

For the ice cream, in a bowl, beat the mascarpone with the egg yolks, powdered sugar, grappa, and vanilla seeds. In separate bowls, whip the cream and egg whites to stiff peaks. Combine the egg whites, cream, and the mascarpone mixture.

Step 3

Line a small rectangular dish with plastic wrap. Spread the cheese mixture evenly and smooth the top. Place in the freezer for 4 hours. Cut into pieces.