Printer friendly version
-
Rhubarb, lemon and mascarpone whip
- Prep time:
- 20 mins
- Cook time:
- 10 mins
- Serves:
- 1-2
Poached rhubarb, lemon zest and juice and pine nuts are stirred into mascarpone in Clodagh McKenna’s pretty dessert
Similar recipes
Ingredients
- about 200g caster sugar
- 4 stems Rhubarb, trimmed and finely sliced
- 200 g Mascarpone
- 1 Lemon, zest of 1 lemon, plus juice of ½
- 2 tbsp toasted Pine kernels
- 4-5 biscotti, cut into chunks
Method
1. Mix equal amounts of water and sugar in a pan and boil until the sugar has dissolved – this liquid is called sugar syrup.2. Poach the rhubarb match sticks in the syrup for 5 minutes, or until tender.
3. Once the rhubarb is softened, drain and mix together with the mascarpone in a bowl. Add lemon zest, retaining a little for decoration. Mix and drizzle in lemon juice to taste. Add most of the pine nuts and stir to combine.
4. Serve in a glass bowl with the reserved lemon zest and any remaining pine nuts sprinkled over the top. Serve the biscotti on the side.
Comments & Ratings
You need to be logged in to comment or rate this recipe