This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Strawberry, kiwi and mascarpone verrines
Chopped kiwi with lemon, ripe strawberries and smooth mascarpone cream.
73 K 4.8/5 (27 reviews)
25 min.
Easy
2 verrines
9 IngredientsLast modified on: June 12th 2016
For 2 verrines, you will need:
- 1
1.8 oz Mascarpone - 2
1.8 oz liquid cream - 3
0.5 oz caster sugar - 4
0.2 oz vanilla sugar - 5
½ egg - 6
2 kiwi - 7
5.2 oz strawberries - 8 ½ tablespoon caster sugar
- 9
½ tablespoon lemon juice
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 2 min.
Prepare the mascarpone cream
Put into a food-mixer bowl: 1.8 oz Mascarpone, 1.8 oz liquid cream, 0.5 oz caster sugar, 0.2 oz vanilla sugar and ½ egg.Stage 2 - 4 min.
Beat until the cream is smoothly mixed and a similar consistency to chantilly cream.
Set aside in the fridge.
Set aside in the fridge.
Stage 3 - 5 min.
Prepare the fruit
Peel 2 kiwi, then slice thinly and cut the slices into quarters.Mix with ½ tablespoon caster sugar and ½ tablespoon lemon juice.
Stage 4 - 5 min.
Prepare 5.2 oz strawberries, cut in half lengthways and use to line around the outside of your verrines...
Stage 5
...like this.
Stage 6 - 2 min.
Assemble the verrines
Put a dab of cream in the bottom of the verrine...Stage 7 - 2 min.
...fill with pieces of kiwi.
Stage 8 - 2 min.
Top with mascarpone cream.
Stage 9
Serve cool, but not too cold.
Remarks
If you like it, you can add a tablespoonful of rum or Amaretto to the cream.
Keeping: A few hours in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=4 % | 80 RDI=7 % | 40 RDI=6 % | 620 RDI=30 % | 2,610 RDI: 30 % |
| Per 100 g | 2 RDI=1 % | 20 RDI=2 % | 9 RDI=1 % | 150 RDI=7 % | 610 RDI: 7 % |
| Per verrines | 5 RDI=2 % | 40 RDI=4 % | 20 RDI=3 % | 310 RDI=20 % | 1,310 RDI: 20 % |
How much will it cost?
- For 2 verrines : 1.55 €
- Per verrines : 0.80 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Strawberries
Like these other recipes: Strawberry mousse with mascarpone, Strawberry Charlotte, Pear and strawberry verrine with tiramisu cream, Strawberry and kiwi fruit salad, Strawberry tart, ... See them all 20
Mascarpone
Like these other recipes: Strawberry mousse with mascarpone, Pear and strawberry verrine with tiramisu cream, Pea risotto "Mantecare", Tiramisu balls, Like MaronSui's, ... See them all 17
Liquid cream
Like these other recipes: Breton style shellfish and vegetable soup, Layered Leek and Egg Gratin , Pain perdu, Scallops with sorrel and Noilly Prat, Apricot fool, ... See them all 170
Caster sugar
Like these other recipes: Far Normandy-Brittany, Pistachio shortbread biscuits, "BN style" chocolate-filled biscuits, Antoinette's caramelized apple cake, Croissant dough apples, ... See them all 360
Other recipes you may also like
Pan-fried salmon with white cabbage
In this recipe a salmon steak is accompanied with blanched white cabbage and a rich sherry vinegar sauce. January 3rd 2014129 K4.5 1 hour 2 min.
Fish Mousselines
Mousselines are a lighter version of the classic French quenelles, but without breadcrumbs. They are poached first in fumet (fish stock), then served "en gratin" in sauce normande. December 29th 201899 K 24.3 40 min.
Pan-fried chicken breast on mozzarella
Chicken breasts pan-fried with sage leaves, topped with thinly sliced mozzarella and preserved tomatoes, then served turned over on a bed of the "toppings". December 30th 201978 K4.1 25 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017473 K4.2 2 hours 15 min.
Salmon "en papillote" with small vegetables
A fresh salmon escalope just salt and pepper with small dices of small vegetables. June 22th 2011254 K 15 1 hour 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-14)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.