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Crème fraises-sureau
Ingrédients:
450 g de fraises (coupées en quarts)
30 g de sucre en poudre
2 cs de sirop de sureau
250g de mascarpone
1 tige de menthe fraîche
1 giclée de jus de citron vert
Préparation:
Ajouter les fraises, le sucre en poudre et le sirop de fleurs de sureau dans le récipient
de verre. Mixer les ingrédients environ 30 secondes au niveau 1.
Régler ensuite à la fonction Mid pendant 3 minutes.
Réduire la masse en purée pendant 45 secondes environ au niveau 1.
Incorporer une giclée de jus de citron vert et le mascarpone à l’aide de la fonction Stir.
Remplir la masse dans des verrines, laisser refroidir au frigo (env. 4.5 heures). Garnir
avec une feuille de menthe avant de servir.
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