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Berry “Tartar” with Cream Cheese Mousse and Passion Fruit Coulis Recipe
Berry “Tartar” with Cream Cheese Mousse and Passion Fruit Coulis
Benoît Sinthon, Il Gallo d'Oro, Madère
Benoît Sinthon, Il Gallo d'Oro, Madère
Total time: 15 to 30 minutes

Preparation time: 15-20 minutes
Cooking time: None, except to dissolve the gelatin

Difficulty: Easy
- Local fresh white cheese or cream cheese
- Heavy (35%) cream
- Freshly squeezed orange juice
- 1 egg yolk
- Granulated sugar
- 3 sheets of gelatin or 1 1/2 packets
Berry Tartar
- Fresh red currants
- Strawberries
- Blackberries
- Blueberries
- Chopped mint
- Lemon juice
- Pepper
- Fresh strawberry juice

Making the mousse

  1. Using an electric mixer, beat the cream cheese with a little whipping cream and the orange juice; set aside;
  2. Beat the egg yolk in a bowl with a little sugar until light in color;
  3. Fold into the cheese mixture;
  4. Dissolve the gelatin in a little water; mix into the cheese mixture.

Making the berry tartar and serving

  1. Cut up the fruit, saving a few whole berries for decoration;
  2. Drizzle with lemon juice and strawberry juice; add a grind of fresh pepper and some chopped mint leaves; combine and let sit until serving time.
  3. Purée the flesh of the passion fruit with its seeds in a blender to make a coulis;
  4. Place some of the berry tartar in the center of each plate using a ring or round cookie cutter;
  5. Garnish with 3 oval scoops of the mousse;
  6. Spoon on some of the passion fruit coulis.
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