Difficulty:[usr 2]
Mascarpone cream: put the 2 egg yolks in a container with the icing sugar and the vanilla sugar, mix well with a whisk until the mixture whitens. Then add the mascarpone, mix well. Whip the egg whites until stiff, gently fold into the mascarpone.
Form 4 quenelles of mascarpone mousse, one per plate.
Mix half of the strawberries with a little sugar (coulis).
Cut half of the remaining strawberries in half and arrange them upright around the mousse dumplings.
Add a quenelle of passion fruit sorbet.
Decorate with pistachios.
Add the strawberry coulis.
A creation of chef Hubert
