Strawberry, kiwi and mascarpone verrines


Strawberry, kiwi and mascarpone verrines
Chopped kiwi with lemon, ripe strawberries and smooth mascarpone cream.
61 K 4.8/5 (27 reviews)
Grade this recipe:
Keywords:
Last modified on: June 12th 2016
For 8 verrines, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 25 min.
When should you start or finish this recipe?
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.
Strawberry, kiwi and mascarpone verrines

Prepare the mascarpone cream

Put into a food-mixer bowl: 200 g Mascarpone, 200 g liquid cream, 60 g caster sugar, 20 g Vanilla sugar and 2 Eggs.

Stage 2 - 4 min.
Strawberry, kiwi and mascarpone verrines
Beat until the cream is smoothly mixed and a similar consistency to chantilly cream.

Set aside in the fridge.

Stage 3 - 5 min.
Strawberry, kiwi and mascarpone verrines

Prepare the fruit

Peel 6 kiwis, then slice thinly and cut the slices into quarters.

Mix with 2 tablespoons caster sugar and 2 tablespoons lemon juice.

Stage 4 - 5 min.
Strawberry, kiwi and mascarpone verrines
Prepare 400 g strawberries, cut in half lengthways and use to line around the outside of your verrines...

Stage 5
Strawberry, kiwi and mascarpone verrines
...like this.

Stage 6 - 2 min.
Strawberry, kiwi and mascarpone verrines

Assemble the verrines

Put a dab of cream in the bottom of the verrine...

Stage 7 - 2 min.
Strawberry, kiwi and mascarpone verrines
...fill with pieces of kiwi.

Stage 8 - 2 min.
Strawberry, kiwi and mascarpone verrines
Top with mascarpone cream.

Stage 9
Strawberry, kiwi and mascarpone verrines
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 recipe40 RDI=20 %310 RDI=30 %160 RDI=20 %2,490 RDI=130 %10,440 RDI: 130 %
Per 100 g2 RDI=1 %20 RDI=2 %9 RDI=1 %150 RDI=7 %610 RDI: 7 %
Per verrines5 RDI=2 %40 RDI=4 %20 RDI=3 %310 RDI=20 %1,310 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Egg
How much will it cost?
  • For 8 verrines : 6.20 €
  • 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)
Other recipes you may also like
Apricot and almond cream tart
Apricot and almond cream tart
Half apricots arranged on a thin layer of almond cream.
July 12th 2023326 K4.1 1 hour 45 min.
Tomato meat balls
Tomato meat balls
Meat balls in a tasty tomato sauce with herbs and white wine.
February 28th 2012210 K5 30 min.
Butter cream
Butter cream
Butter cream is made with egg yolk, sugar syrup and, of course, butter. These days it has fallen rather out of fashion, probably because it's very rich, but it still has its aficionados. Here is the classic plain version, which you can lighten and flavour as you wish.
October 13th 2010320 K4.6 60 min.
Quick bramble jelly
Quick bramble jelly
Fruit jelly is jam made with the juice only. All the skin and seeds are strained out, which gives a very smooth texture. Here's a quick recipe which will give you an excellent jelly, and which keeps the full flavour of the blackberries thanks to its very brief cooking.
July 5th 2013275 K4.2 50 min.
How to prepare romanesco
How to prepare romanesco
Here is how to take a whole romanesco and end up with small pieces ready to use in a recipe.
January 17th 2013650 K 23 30 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-12-01)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page