Rose-flavoured berry fool with mascarpone

Rose-flavoured berry fool with mascarpone

By
From
Arabesque
Photographer
William Meppem

Ingredients

Quantity Ingredient
2 punnets strawberries, hulled and halved
2 punnets blueberries
2 punnets raspberries, (reserve a few of each berry to garnish)
100g coffee crystals
30ml rosewater
100g sugar
120ml cold water
200ml pure cream
200g mascarpone
sprinkling Pine nut praline

Method

  1. Make a berry purée using 1 punnet of each of the fruits. Cook with the coffee crystals for 10 minutes, and then allow to cool and pass through a sieve to remove the seeds. Stir in half the rosewater and allow to cool.
  2. Heat the sugar with 60 ml of the cold water until the sugar is dissolved. Bring the water to the boil, then lower the heat and simmer until it thickens and darkens to a caramel. Remove it from the heat and add the remaining cold water. Stir in well and allow it to cool down.
  3. Whip the cream with the mascarpone and remaining rosewater until stiff. Loosely fold in the whole berries with half the purée and half the caramel to give a marbled effect.
  4. Place a big blob on each plate and swirl with extra purée and caramel.
  5. Garnish with the fresh whole berries and a sprinkling of pine nut praline.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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