Hospitality College


Winter Berries and Mascarpone Delight, Red Currant and Wine Jus


Winter Berries and Mascarpone Delight, Red Currant and Wine Jus

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]Winter Berries Sorbet: 

  • 125g granulated sugar
  • 500g berries puree
  • 45g water
  • 45 g glucose


Add 50g of sugar to the berry puree.

In a saucepan place the water, remaining sugar and glucose, bring it to the boil and cool it down.

Once the syrup is cold, fold in the berry puree, and churn.

Transfer the sorbet to an airtight container and freeze until ready to use.[/vc_column_text][vc_single_image image=”7644″ img_size=”300×150″][/vc_column][vc_column width=”1/2″][vc_column_text]Red Clear Glaze

  • 200g fresh strawberries, washed and hulled
  • 100g granulated sugar
  • 25g glucose
  • 115g neutral glaze


In a saucepan combine the strawberries and 50g of the sugar and bring to boil over a medium-high heat, stirring frequently until the strawberries release their juice.

Strain and return the juice to the saucepan. Add the remaining 50g of sugar and the glucose and bring it to boil.

Add the neutral glaze, stirring to combine. Transfer the glaze to a covered container and let stand at a room temperature until ready to use.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_empty_space][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]Sable Biscuits:

  • 140g unsalted butter
  • 50g almond tant pour tant
  • 47g icing sugar
  • ½ vanilla bean
  • 30g hard-boiled egg yolk (passed through a fine mesh-sieve
  • 30g egg yolks
  • 175g pastry flour, sifted


Cream the butter on high speed. Add the tant pour tant, sugar, and vanilla seeds and mix well. Add the hard-boiled egg yolks and raw egg yolks and mix until blended. Fold in the sifted flour (by hand). Wrap the dough in clingfilm and leave it to rest in the fridge (or in the freezer for faster results).

Preheat the oven to 150°C

Roll out the dough to a thickness of a 2.5mm and cut out rounds from the dough. Place the rounds on a silicon baking mat and bake for 20 minutes or until golden.

Transfer the biscuits to a cooling rack.[/vc_column_text][vc_single_image image=”7642″ img_size=”300×150″][/vc_column][vc_column width=”1/2″][vc_column_text]Mascarpone Ice Cream:  

  • 1/2 vanilla bean
  • 250ml milk
  • 250ml double cream
  • 135g sugar
  • 100g egg yolks
  • 240g mascarpone cheese
  • 25g glucose
  • 10g finely grated lime zest


In a medium saucepan, combine the vanilla seeds and pods, milk, cream and half of the sugar, and cook over low heat for about 12 minutes, turn off the heat but leave the saucepan on the stove.

In a medium bowl, combine the egg yolk with the remaining sugar, mascarpone cheese, glucose, and lime zest. Add some of the hot milk mixture to the egg yolk mixture to temper the eggs, then return the entire mixture to the saucepan. Cook over a low heat, stirring with a wooden spoon until the sauce thickens enough to coat the back of the spoon, and reaches 80°C. Strain the custard, and chill.

Churn the ice cream.[/vc_column_text][vc_single_image image=”7645″ img_size=”300×150″][/vc_column][/vc_row][vc_row][vc_column][vc_empty_space][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Wine Jus

  • 37g frozen berries
  • 37g blueberries
  • 45 g granulated sugar
  • 190g red wine
  • 60g water
  • 1 bay leaf
  • 3 whole black peppercorns
  • Grated zest of one orange
  • Grated zest of one lemon
  • Cornflour as needed


In a saucepan combine the berries, sugar, red wine, water, bay leaf, peppercorns and citrus zest, bring to boil and continue to boil until the berries start to break down a bit. Strain and return the juice to the saucepan.

If necessary thicken the sauce using cornflour.

[/vc_column_text][vc_single_image image=”7643″ img_size=”300×150″][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Assembly:

Line the demisphere moulds with the berry sorbet, leaving a cavity in the centre of each mould. Fill the cavities with the mascarpone ice cream. Top each with a sable biscuit. Freeze until firm.

Unmould the demisphere moulds and glaze with red Clear glaze. Arrange each dessert in the centre of a plate. Spoon some of the Wine Jus onto each pate and garnish with some fresh currants.

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