Mascarpone cream with rhubarb and raspberries

Mascarpone cream with rhubarb and raspberries

5 ratings

Marcel Traber, S.Pellegrino Young Chef


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

Difficulty

Easy 👌
30
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
500 g
mascarpone
500 g
rhubarb
300 g
raspberry purée (divided)
10 tsp
sugar (divided)
6
egg whites
250 g
salty pretzels
3
limes
20
raspberries
Metric
Imperial
  • 500 g mascarpone
  • 500 g rhubarb
  • 300 g raspberry purée (divided)
  • 10 tsp sugar (divided)
  • 6  egg whites
  • 250 g salty pretzels
  • 3  limes
  • 20  raspberries

Utensils

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

Enjoy with

Espresso
A simple, strong espresso, without any milk or sugar, completes this dessert superb.

Nutrition per serving

Cal
632
Protein
21g
Fat
38g
Carb
47g

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.
  • 500 rhubarb
  • 200 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.
  • 6 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.
  • 250 salty pretzels
  • 6 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.
  • 3 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.
  • 500 mascarpone
  • 100 raspberry purée
  • 4 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!
  • 20 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!