Red fruit salad with vanilla cream Recipe
A light French salad made from a mix of red fruits with a delicate vanilla cream is a dessert the French love to serve in summer after Sunday lunch. Instead of a heavy cake, you get a bowl full of color, juiciness, and light cream. It’s a bit like a classic fruit salad, just in a more elegant, bistro-style version.
Prep Time
20 min
Total Time
20 min
Servings
4
Ingredients
- strawberries - 250 g
- raspberries - 150 g
- blueberries - 150 g
- cream whipping cream or heavy cream - 200 ml
- mascarpone cheese - 150 g
- powdered sugar - 40 g
- vanilla pod - 0.5 piece
- lemon - 0.5 piece
- mint fresh - 5 g
Main Ingredient:
berries
Preparation
- Wash the strawberries, remove the stems, and cut them into halves or quarters, depending on their size. Gently rinse the raspberries and blueberries in a sieve and pat dry with a paper towel so they’re not wet.
- Transfer the fruit to a large bowl. Drizzle with the juice squeezed from half a lemon and gently mix with a spoon, trying not to crush the raspberries.
- Split the vanilla pod lengthwise with a sharp knife and scrape out the seeds with the tip of the knife. If you’re using extract, measure it with a teaspoon.
- Put the mascarpone into a bowl, add the cream, powdered sugar, and vanilla. Whip with a mixer for 2–4 minutes, starting on low speed, until you get a thick, fluffy cream that holds its shape on the beaters.
- Taste the cream and, if needed, add a bit more powdered sugar or a few drops of lemon juice if you want a more refreshing flavor.
- Spoon a layer of fruit into glasses or small bowls, then add a tablespoon or two of cream, more fruit, and a little cream on top. You can also simply mix the fruit with half of the cream and spoon the rest over the top.
- Rinse the mint leaves, dry them, and tear them with your fingers. Sprinkle over the dessert just before serving so they don’t wilt.
Storage
In fridge:
1 days
Freezing:
No
Deser najlepiej smakuje świeży, bo owoce szybko puszczają sok. Jeśli coś zostanie, przechowuj w lodówce w szczelnym pojemniku i zjedz następnego dnia, krem może się lekko rozrzedzić.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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