Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Red Fruit Soup with Mascarpone Ice Cream

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Red Fruit Soup with Mascarpone Ice Cream

    Serves: 8


    • Fruit soup
    • 1 small ripe melon
    • 800g mixed fresh berries (cherries, strawberries, raspberries, blackberries or blueberries)
    • Mint leaves, chopped, plus extra to garnish Ice cream
    • Ice cream
    • 175g mascarpone
    • 2 large eggs, separated
    • 125g icing sugar
    • 50ml grappa
    • ½ vanilla pod (scraped and seeds added to mixture)
    • 250ml double cream
    • Strawberry coulis
    • 700g fresh or frozen strawberries
    • 150g caster sugar
    • Juice of ½ a lemon Fruit soup


    1. For the coulis, bring the strawberries to the boil in 300ml water. Add the sugar and stir until it dissolves. When cool, blend and sieve to make a smooth coulis. Add lemon juice to taste. Add the fruit and chopped mint leaves.
    2. To make the ice cream, beat together the mascarpone, egg yolks, icing sugar, grappa and vanilla. Whip the cream and, in a separate bowl, beat the egg whites. Fold the egg whites and cream into the mascarpone mixture.
    3. Line a rectangular loaf tin with clingfilm (this will make the ice cream easier to remove from the mould). Pour the mixture into the tin and freeze for 4 hours. Remove from the mould and place on a plate. Cut into slices and serve with the fruit soup.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars