Strawberry Mascarpone Ice Cream on Vanilla Panna Cotta with Jellied Rhubarb, Strawberry Salad and Meringue

Posted in Recipes, Sweet Recipes

Strawberry Mascarpone Ice Cream on Vanilla Panna Cotta with Jellied Rhubarb, Strawberry Salad and Meringue

This dessert is an explosion of flavors and aromas – a fresh and fruity surprise for your palate.




Serves 6


To Prepare the day before
The Panna Cotta
1 vanilla pod
On a wooden board, cut the vanilla pod lengthwise using a sharp pointed knife. Scrape out the seeds.
17 fl oz (1/2 l) whole milk
1 cup (1/4 l ) liquid crème fraîche
2.6 oz (75 g) castor sugar (or 4 tbsps/90 g acacia honey)
1/3 tbsp (4 g) agar-agar
In a saucepan, whisk together the milk, crème fraîche, sugar, vanilla seeds, vanilla pod and the agar-agar. Bring to a boil whisking continuously.
Prep / 7 mins Once the mixture starts to boil, remove from the heat and pour equally into 6 drinking glasses. Chill the glasses overnight.
Cubes of Jellied Rhubarb
5 rhubarb stalks
Peel the rhubarb stalks carefully making sure to remove any woody strands. Wash and drain them. Cut the stalks into _ inch (1.5 cm) pieces.
2.8 oz (80g) sugar
or 4 tbsps (90g) acacia honey
Mix the rhubarb and the sugar in a large bowl. Let the rhubarb macerate for 15 minutes until the juice extracts.
Prep 5 mins
Resting time / 15 mins
Low heat / 20 mins
Gently cook the juice and pieces of rhubarb at a low heat. Simmer for 20 minutes or more according to your own preference.
Strawberry and Mascarpone Ice-cream
The day before :
2 cups (400 g) sugar
13.5 fl oz (400 ml) water
The day before, make a syrup. On a low heat, gently bring to the boil the sugar and water, stirring from time to time.
Prep of syrup / 10 mins When the syrup is boiling and the sugar has completely melted, remove from the heat and leave to cool. Then chill. The syrup has to be cold before use.
The following day
3 cups (700 ml/23.6 fl oz) puréed strawberries (obtained from 1.9 lb (850 g) strawberries)
The following day, prepare the puréed strawberries. Wash and remove the stalks.
Prep of the puréed strawberries 10 mins Cut them in two, blend coarsely in a blender to obtain about 3 cups (700 ml) of puréed strawberries. Chill.
4.4 oz (125 g) mascarpone Whisk the puréed strawberries with 1 _ cups (400 ml) syrup and the mascarpone.
Pour the very cold mixture into an ice-cream maker.
Once the ice-cream has hardened, place in the freezer.
Flaked Almond Meringues 28 pieces
Preheat the oven to 150°C.
3 egg whites
3.175 oz (90 g) castor sugar
3.175 oz (90 g) confectioner’s sugar
Beat the egg whites to form stiff peaks. Once the mixture starts to become foamy, sprinkle in the mixture of both sugars while beating continuously. Continue until you get a white and elastic paste.
1 handful flaked almonds Carefully fold the flaked almonds into the paste with a wooden spoon.
0.7 oz (20 g) butter to butter the baking paper Place a sheet of buttered paper on a baking tray (approx. 11,5 x 15 inches). Depending on the size of the meringues, two trays may be.
Use two teaspoons to form the paste into balls the size of a big nut. Place the balls on the paper at a space of 2 inches from each other because they will swell when baked. Bake at 300°F for about 30 mins.
Place in the oven for about 30 mins.
Prep / 15 mins
150°C / 30 mins
Half way through the cooking time, a white shell will be formed. At that point, wedge the oven door open with a small spoon so that the warm air and humidity can escape gently, thus leaving the meringues crunchy without yet moist within.
The following day
The Strawberry Salad
12.4 oz (350 g) fresh strawberries
Wash the strawberries, remove the stalks, cut in 4 lengthwise.
1 tbsp honey
1 tbsp vanilla sugar
In a large bowl, gently mix the strawberries with the honey and vanilla sugar.
Prep / 10 mins Leave to macerate in the fridge for at least an hour before serving.
Assembling the Dessert
The panna cotta
Take out of the fridge the glasses filled with vanilla panna cotta.
Strawberry salad
Cubes of jellied rhubarb
Strawberry and mascarpone ice-cream
Flaked almond meringue
On the panna cotta, place two tbsps strawberry salad drained of its juice, 1 large tbsp cubes of jellied rhubarb, 1 scoop of strawberry and mascarpone ice-cream. Crown with a flaked almond meringue.
Prep / 10 mins Serve immediately.
Make sure that your spoon cuts through all the layers so that you can savour a mouthful of all the aromas and flavours.



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German, French

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