Berry Tartare
- Total Time
- 1 hour 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1½pints raspberries
- 1½pints blueberries
- 1pint strawberries, hulled
- ¼cup sugar
- 1½teaspoons raspberry vinegar
- 1tablespoon Chambord liqueur or creme de cassis
- 4tablespoons mascarpone
- 4small mint sprigs
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
267 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 12 grams dietary fiber; 35 grams sugars; 4 grams protein; 49 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Rinse berries, and drain on paper towels (berries must be dry).
- Step 2
Place 1 cup each of raspberries and blueberries plus a few sliced strawberries in saucepan with sugar, vinegar and liqueur. Cook over low heat about 20 minutes, until soft. Puree in food processor, and then force through sieve. Refrigerate until cold, for at least 1 hour.
- Step 3
Meanwhile, finely chop remaining berries by hand, and put them into a sieve suspended over a bowl to drain for 30 minutes. Transfer to a bowl.
- Step 4
When sauce is cool, mix a few tablespoons of it with the chopped berries. Form ¾-cup portions of berry mixture into cylinders on each of four dessert plates, using a round mold or a can with top and bottom removed. Drizzle remaining sauce around tartare, and then place a couple dollops of mascarpone on each plate. Garnish with mint, and serve.
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