Verrine with Strawberries, Rhubarb and Vanilla Recipe

Ingredients:

• 250g strawberries, hulled and sliced
• 300g rhubarb, chopped into small pieces
• 100g caster sugar
• 1 tsp vanilla extract
• 200ml double cream
• 250g mascarpone
• 50g icing sugar
• 1 lemon, zest only
• 10g fresh mint leaves, finely chopped

Preparation:

1. Add the strawberries, 50g caster sugar and 1 tsp vanilla extract to a bowl and stir well. Leave to macerate for 20 minutes in the fridge.
2. Add the rhubarb and 50g caster sugar to a saucepan over a medium heat and cook for 10-15 minutes until the rhubarb is soft. Use a stick blender to blend the rhubarb into a puree and add it back to the saucepan. Cook for a further 5 minutes until thickened. Leave to cool.
3. In a mixing bowl, add the double cream, mascarpone, icing sugar, lemon zest and fresh mint. Mix well to combine.
4. Layer the macerated strawberries, rhubarb puree and mascarpone mixture into verrine glasses. Top with a few fresh strawberries and mint leaves.
5. Chill in the fridge for at least 2 hours before serving.

Verdict:

This verrine with strawberries, rhubarb and vanilla is a refreshing and indulgent dessert that is perfect for entertaining. The layers of creamy mascarpone, tangy rhubarb and sweet strawberries create a delicious harmony of flavors and textures.

Serving Suggestions:

Serve the verrine chilled as a light and elegant dessert after a meal. It can also be served as a mid-day snack or afternoon treat. Accented by garnishes of fresh strawberries, mint leaves and a dollop of whipped cream, this dessert is sure to impress your guests.