Rhubarb Salad with Mango and Tarragon Mascarpone Sauce
Breakfasts • French
Description
If you prepare the mascarpone cream in advance and store it in the refrigerator, it's best to take it out 1 hour before serving, as its consistency and taste will become similar to that of butter.
Ingredients
- Tarragon 5 stalks
- Mango ½ piece
- Rhubarb 2 stalks
- Strawberry 10 oz
- Mint 4 stalks
- Mascarpone Cheese Unagrande 10 oz
- Maple syrup 0 fl oz
- Lime ½ piece
- Pistachios to taste
Step-by-Step Guide
Step 1
Peel the mango, remove the pit, and cut it into small slices.
Step 2
Take the tender leaves from the top of the mint stalks and remove them from the stems; avoid using large leaves.
Step 3
Remove the leaves from 3 stalks of tarragon.
Step 4
Mix all the ingredients in a salad bowl.
Step 5
For the cream, remove the leaves from the remaining 3 stalks of tarragon and chop them very finely.
Step 6
Combine the mascarpone and 30 ml of maple syrup, the juice of half a lime, and the tarragon.
Step 7
Sprinkle crushed green pistachios on top.
Step 8
Serve the fruit salad with tarragon mascarpone.
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