Strawberry, kiwi and mascarpone verrines
Chopped kiwi with lemon, ripe strawberries and smooth mascarpone cream.
66 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
50 g Mascarpone - 2
50 g liquid cream - 3
15 g caster sugar - 4
5 g vanilla sugar - 5
½ egg - 6
2 kiwi - 7
100 g strawberries - 8 ½ tablespoon caster sugar
- 9
½ tablespoon lemon juice - Total weight: 425 grams
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: 50 g Mascarpone, 50 g liquid cream, 15 g caster sugar, 5 g 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 100 g 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: Clear strawberry juice, Strawberry sorbet, Strawberry Charlotte, Pear and strawberry verrine with tiramisu cream, Strawberry tart, ... See them all 20
Liquid cream
Like these other recipes: Smoky potato and potimarron gratin, Chestnut mousse in a whipper , Filet mignon with asparagus, Polenta with spinach and soft-poached egg, Gratin with Parmesan flavours, ... See them all 169
Mascarpone
Like these other recipes: Leek and artichoke tart à la piémontaise, Crunchy blackcurrant and mascarpone cream verrine, Amandier (gluten-free almond cake), Pistachio tiramisu, Strawberry mousse with mascarpone, ... See them all 15
Caster sugar
Like these other recipes: Almond macaroon cake, Saint Honoré cake, Doughnuts, Génoise (Genoa sponge), Strawberry and rhubarb crumble, ... See them all 360
Other recipes you may also like
Hachis parmentier
This is the French answer (meat with mashed potato and cheese) to the English cottage or shepherd's pie: a typical family recipe which is an excellent way of using up leftover meat. The proportions are vague here: you need "whatever you have left over"...February 21th 2011406 K 24.3 1 hour 25 min.
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.November 8th 20172.43 M 14.8 1 hour 15 min.
Blackcurrant coulis
Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.February 21th 2011449 K 23.5 25 min.
Fish fillet with preserved lemons
A thick fish fillet stuffed with slices of preserved lemon - crispy on the outside and tender inside.January 30th 2013127 K4.3 40 min.
Rhubarb tart
This version of rhubarb tart uses a sweetcrust pastry base, almond cream, diced rhubarb cooked until just tender and a rhubarb syrup glaze.July 14th 201398 K4.3 2 hours 10 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-01)
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.