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Gariguette Strawberry and Rhubarb Crumble with Mascarpone Ice Cream and Mint-Strawberry JuiceTheWorldWideGourmet.com

Flavors of Switzerland

Total time:

Preparation time: 15 minutes

Cooking time: Under 30 minutes

Difficulty: Average

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Nutritional values

per 100 g

per portion

Energy:225.4 kcal

Proteins:2.5 g

Fats:12.5 g

Carbohydrate:27.7 g

Fibers:1.5 g

Sugar:21.1 g

Cholesterol:27.2 mg

Sodium:110.1 mg

Calcium:51.8 mg

Energy:1910 kcal

Proteins:21.6 g

Fats:106.2 g

Carbohydrate:234.6 g

Fibers:13.1 g

Sugar:178.6 g

Cholesterol:230.7 mg

Sodium:933 mg

Calcium:438.6 mg

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INGREDIENTS

For 8 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

**For the crumble

5

nice stalks of rhubarb

500

g

gariguette strawberries

1000

ml

water

500

g

sugar

450

g

powdered almonds

375

g

brown sugar

375

g

flour

10

g

salt

**For the mascarpone ice cream

400

g

sugar

400

ml

water

600

g

35% mf cream

**For the mint-strawberry juice

1000

g

gariguette strawberries

100

g

sugar

100

ml

water

1

lemon

20

mint leaves

METHOD

Crumble

  1. Dice the rhubarb finely.
  2. Make a syrup with the water and sugar. When it comes to a boil, add the rhubarb for 30 seconds, then refresh immediately in ice water.
  3. Add the diced strawberries to the rhubarb; set aside.
  4. Using your fingers, rub the cold butter into the almond powder, brown sugar, flour and salt. Spread the mixture over a baking sheet and place in a 210° C (425° F) oven until golden, about 8 minutes.
  5. Place a little almond powder in the bottom of small ramekins, add the strawberry-rhubarb mixture, then sprinkle the previously baked crumble on top. Just before serving, place the crumbles into a 180° C (350° F) oven for 4 to 8 minutes.

Glace au mascarpone

  1. Make a syrup with the water, sugar and cream.
  2. Bring to a boil; off the heat, mix in the mascarpone. Freeze in an ice cream maker.

Jus de fraise à la menthe

  1. Hull and quarter the strawberries.
  2. Make a syrup with the water and sugar; infuse the mint. Let cool and strain onto the strawberries.
  3. Add the lemon juice. Liquefy in a blender and strain. Refrigerate.

Presentation

  1. Serve the crumbles with the mascarpone ice cream.
  2. Serve the mint-strawberry juice in a glass.


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