Difficulty: Medium
Mascarpone cream: In a bowl, whisk 2 egg yolks with 40 g icing sugar and 1 packet vanilla sugar until pale and creamy. Incorporate 200 g mascarpone until smooth. Whip the egg whites to stiff peaks and gently fold into the mascarpone mixture.
Shape 4 quenelles of the mascarpone mousse, placing one on each plate.
Blend half the strawberries with a touch of sugar to make a coulis.
Halve the remaining strawberries and arrange them upright around each mousse quenelle.
Add a quenelle of passion fruit sorbet to each plate.
Sprinkle with grilled, crushed pistachios.
Drizzle with strawberry coulis.
A signature creation by Chef Hubert
