This recipe has been part of my family's favourites forever. We used to make it very often, switching fruits depending on the season.
You can make it with any fruits you want, depending on your taste and the season — the ratio between coulis and cream is very personal!
This recipe is a hit — every time, people are impressed. We paired it with our 2025 rosés of Zweigelt and Pinot Noir.
Send us your pictures and comments at info@rterroir.ca. Bon Appétit!
Ingredients
For the strawberry coulis:
- 450 g (1 lb) strawberries, hulled and halved
- 250 ml (1 cup) sugar
- Juice of 1 lemon
For the mascarpone cream:
- 1 container (275 g) mascarpone cheese
- 60 ml (1/4 cup) sugar
- 125 ml (1/2 cup) 35% cream
To finish:
- Some crushed speculoos cookies (about one per glass)
- Mint leaves for decoration
Directions
6 steps- 01
Place the strawberries, sugar, and lemon juice in a saucepan.
- 02
Cook over low heat for 6 to 7 minutes.
- 03
Emulsify the mixture using a blender.
- 04
Strain through a fine-mesh sieve, if desired. Refrigerate until ready to serve.
- 05
In a large bowl, combine the mascarpone cheese and sugar. In another bowl, whip the 35% cream. Fold the whipped cream into the mascarpone mixture.
- 06
In six 1-cup (250 ml) glass jars, add the strawberry coulis, some strawberries for decoration, and some of the mascarpone mixture. Add some crushed speculoos cookies on top and some fresh mint. Serve immediately or refrigerate up to 2 to 4 hours.
