Strawberry Tartare with Pistachios and Mascarpone Mousse
Strawberries and lemon provide fiber, vitamin C, and fresh acidity, while pistachios and mascarpone add fats and creamy richness. The contrast of small fruit pieces, nutty crunch, and cool mousse gives this dessert a distinctive texture.
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Servings: 4 (1 serving ≈ 161 gram)
Digestion time: 4 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Wash strawberry (350 g), remove the stems, and cut the berries into small dice. Shell and chop pistachios (100 g).
Divide erythritol (48 g) in half. Mix the strawberry with one half of the sweetener, lemon juice from lemon (30 g), and balsamic vinegar (5 g). Chill the tartare for 1 hour.
Before serving, mash mascarpone (80 g) with the remaining half of the erythritol and water (30 g) until smooth.
Spoon the tartare into serving glasses, top with the mousse, and sprinkle with pistachios.
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