Mascarpone cream with rhubarb and raspberries

Mascarpone cream with rhubarb and raspberries

Based on 7 ratings

"There are so many different nuances in this dish: From salty pretzels to limes. Served on one spoon, everything fits perfectly together."

Difficulty

Easy 👌

Preparation

30 min

Baking

20 min

Resting

0 min

Ingredients

2Servings
166⅔ g
mascarpone
166⅔ g
rhubarb
100 g
raspberry purée (divided)
3⅓ tsp
sugar (divided)
2
egg whites
83⅓ g
salty pretzels
1
limes
6⅔
raspberries
MetricImperial

Utensils

saucepan, cutting board, knife, baking sheet, mixing bowl, oven, hand mixer, round decorating tip, parchment paper, piping bag, frying pan, microwave, plastic wrap, fine grater, cake ring (6 cm / 2-inch)

How-To Videos

how-to-beat-egg-whites

How to beat egg whites

how-to-fill-a-piping-bag

How to fill a piping bag

Nutrition per serving

Cal632
Fat38 g
Protein21 g
Carb47 g
  • Step 1/6

    Peel rhubarb, cut in halves, then dice. Add some of the raspberry purée to a saucepan and bring to a simmer on medium heat. Add rhubarb, season with sugar, then set aside.
    • 166⅔ g rhubarb
    • 66⅔ g raspberry purée
    • sugar
    • saucepan
    • cutting board
    • knife

    Peel rhubarb, cut in halves, then dice. Add some of the raspberry purée to a saucepan and bring to a simmer on medium heat. Add rhubarb, season with sugar, then set aside.

  • Step 2/6

    Preheat oven to 60°C/140°F. Beat egg white in a mixing bowl until stiff. Transfer to a piping bag and pipe small rounds onto a parchment-lined baking sheet. Bake for approx. 15 – 20 min.
    • 2 egg whites
    • baking sheet
    • mixing bowl
    • oven
    • hand mixer
    • round decorating tip
    • parchment paper
    • piping bag

    Preheat oven to 60°C/140°F. Beat egg white in a mixing bowl until stiff. Transfer to a piping bag and pipe small rounds onto a parchment-lined baking sheet. Bake for approx. 15 – 20 min.

  • Step 3/6

    In a nonstick pan, caramelize salty pretzels with sugar over medium heat; be careful not to let sugar burn. Remove from heat and let cool. Remove caramelized pretzels from pan and roughly chop.
    • 83⅓ g salty pretzels
    • 2 tsp sugar
    • frying pan
    • cutting board
    • knife

    In a nonstick pan, caramelize salty pretzels with sugar over medium heat; be careful not to let sugar burn. Remove from heat and let cool. Remove caramelized pretzels from pan and roughly chop.

  • Step 4/6

    Grate lime peel. Cover a microwave-safe plate with plastic wrap and transfer lime peel on top. Microwave on high for approx. 10 – 15 sec. Set aside.
    • 1 limes (zest)
    • microwave
    • plastic wrap
    • fine grater

    Grate lime peel. Cover a microwave-safe plate with plastic wrap and transfer lime peel on top. Microwave on high for approx. 10 – 15 sec. Set aside.

  • Step 5/6

    Combine mascarpone with remaining raspberry purée and sugar until smooth.
    • 166⅔ g mascarpone
    • 33⅓ g raspberry purée
    • 1⅓ tsp sugar

    Combine mascarpone with remaining raspberry purée and sugar until smooth.

  • Step 6/6

    Cut raspberries in halves for serving. Place a cake ring on a plate. Fill ring with a few spoonfuls of raspberry-rhubarb compote. Top with raspberry halves, caramelized pretzels, and some meringues. Remove cake ring. Form quenelle out of mascarpone using two spoons and place on the plate. Garnish with lime zest on top. Enjoy!
    • 6⅔ raspberries
    • cake ring (6 cm / 2-inch)
    • cutting board
    • knife

    Cut raspberries in halves for serving. Place a cake ring on a plate. Fill ring with a few spoonfuls of raspberry-rhubarb compote. Top with raspberry halves, caramelized pretzels, and some meringues. Remove cake ring. Form quenelle out of mascarpone using two spoons and place on the plate. Garnish with lime zest on top. Enjoy!

  • Enjoy your meal!

    Mascarpone cream with rhubarb and raspberries

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!