Macerated Scottish Berries with Mascarpone Sorbet

Scottish berries macerated in Cointreau served with a homemade creamy mascarpone sorbet and fresh mint garnish.

Vegetarian Dessert Summer Berries Scottish

Estimated Nutrition

Calories

777.7

kcal / serving

3110.8 kcal total

Carbs

111.3g

per serving

445.2 g total

Fat

28.9g

per serving

115.6 g total

Protein

4.6g

per serving

18.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

270

Caster Sugar

tbsp

Icing Sugar

For dusting

Dairy

250

Mascarpone Cheese

Fruits

320

Strawberries

4 handfuls, preferably Scottish; hulled

200

Raspberries

4 handfuls, preferably Scottish

100

Tayberries

2 handfuls, preferably Scottish

150

Redcurrants

1 small punnet, preferably Scottish; hulled

150

White Currants

1 small punnet, preferably Scottish; hulled

Liquids

Cointreau

A good dousing

350

Water

Cold

tbsp

Orange Juice

Fresh

NutsSeeds

sprig

Mint

Method

Dissolve caster sugar in 350ml water, boil until reduced, then cool and add orange juice.

Whisk the cooled syrup into the mascarpone cheese.

Sieve the mixture and churn in an ice cream machine until frozen.

Prepare all berries by cleaning and hulling the strawberries and currants.

Macerate the berries in Cointreau for 60 to 90 minutes in a covered bowl.

Ladle berries into chilled bowls and top with a scoop of sorbet.

Garnish with mint and icing sugar before serving immediately.