John Myers
Marinated Strawberries, Yuzueis, Mascarpone Chestnut Honey Foam
The perfect marinated strawberries, yuzueis, mascarpone chestnut honey foam recipe with a picture and simple step-by-step instructions.
- 3 tbsp Chestnut honey
- 250 g Mascarpone
- 1 kilogram Strawberries
- 50 ml Elderflower syrup
- 50 ml Yuzu juice
- 400 ml Cream
- 88 g Preserving sugar 2: 1
- 4 Egg yolks
- Milk
- 1 tbsp Sugar
- Basil
- Clean and halve the strawberries. Leave with the sugar in the refrigerator overnight. Then pour the elderflower syrup over it and let it marinate.
- Bring the cream with the yuzu juice and the preserving sugar to the boil and simmer for 4 minutes. Beat the egg yolks with the mixer and then slowly, so that no scrambled eggs come out, add the ice cream mixture and keep stirring. Then beat the mass on the water bath to a rose and freeze in the ice machine. I still poured it into molds.
- Mix the honey and mascarpone, bring to the consistency of a sauce with milk. So quite simply everything. When serving, don’t forget the basil leaves, they also have an aromatic function, it is not parsley.
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