Gariguette Strawberries with Crunchy Muesli and Tahitian Vanilla Mascarpone
- 85g muesli
- 400g Gariguette strawberries
- 20g strawberry coulis
- 270g mascarpone
- 70g cottage cheese
- 80g icing sugar
- 3 cl liquid vanilla from Tahiti
- Hull and wash the strawberries, then dice them into bite-sized pieces.
- In a bowl, combine mascarpone, cottage cheese, icing sugar, and Tahitian vanilla. Whisk vigorously until smooth and creamy.
- Gently mix diced strawberries with strawberry coulis. Divide evenly among eight verrines, top with mascarpone cream, and refrigerate until chilled.
- Before serving, sprinkle muesli over the mascarpone cream for added crunch.
