Recipe Pink grapefruit foam strawberries & mint infusion

To prepare this dish

Ingredient list

Strawberries

500 g strawberries
150 g Mascarpone

Mint jelly

70 g neutral glaze
5 g lemon juice
25 g fresh mint
5 g water

Mascarpone with mint

15 g sugar
3 g mint, finely chopped
150 g Mascarpone

Grapefruit zest

1 grapefruit
1.5 g pectin NH
60 g sugar

Grapefruit confit

1 g grapefruit
1.5 g pectin NH
60 g sugar
1 g citric acid solution

Mascarpone and grapefruit espuma

400 g grapefruit pulp
0.5 g xanthan gum
50 g sugar
400 g Mascarpone

Mint tea meringue

100 g fine sugar
100 g egg whites
100 g icing sugar

Elle & Vire products used

Mascarpone

The recipe,
step by step

1. 1

   Strawberries

2. 2

   Mint jelly

   Blanch the mint leaves for 2 minutes and refresh. Drain. Blend all the ingredients together

3. 3

   Mascarpone with mint

   Combine the ingredient and set aside.
4. 4

   Grapefruit zest

   Using a vegetable peeler, peel the grapefruit zest; blanch in boiling water and drain. Slice into a julienne. Bring the syrup to the boil and gently candy the grapefruit zest. 

5. 5

   Grapefruit confit

   Blend the flesh. Heat, and then add the pectin with some of the sugar. Bring to the boil and add the remaining sugar. Add the citric acid solution and leave to cool. 

6. 6

   Mascarpone and grapefruit espuma

   Blend the pulp, sugar and xanthan gum. Combine with the mascarpone. Strain through a china cap sieve and transfer to a siphon fitted with two gas cartridges. 

7. 7

   Mint tea meringue

   Make a French meringue. Pipe thin strips and sprinkle with green coloured sugar and dried mint
8. 8

   Assembly

   Arrange the strawberrues around a ring mould in a shallow bottomed dish. Pipe the mascarpone cream with mint into the bottom of the ring mould, then 15g of grapefruit confit, a little mint jelly, and the grapefruit espuma. Remove the mould and decorate with meringues and mint jelly.

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