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Red Fruit Soup with Mascarpone Ice Cream
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Red Fruit Soup with Mascarpone Ice Cream
Serves: 8
Ingredients
- 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
Method
- 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.
- 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.
- 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.
Comments
This recipe was first published in Thu Jul 01 01:00:00 BST 1999.
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