Rhubarb salad with mango, tarragon and mascarpone sauce
4 servings
30 minutes
This refined salad is a true masterpiece of French cuisine, combining the freshness of fruits with the noble taste of mascarpone. Rhubarb, with its slight tartness, harmoniously complements the sweetness of mango and strawberries, while tarragon adds a spicy anise note. The mascarpone cream with maple syrup and lime adds a creamy texture and light caramel sweetness. Crunchy pistachios complete the composition, giving the salad elegance and sophistication. This dessert salad is perfect for a light summer treat or an elegant finish to a meal. It impresses with contrasting textures and rich flavors, creating an unforgettable gastronomic delight.
1
Peel the mango, remove the pit, and cut it into small slices.
- Mango: 0.5 piece
2
Take the top tender mint leaves and remove them from the stem, it's better not to include large leaves.
- Mint: 4 stems
3
Remove the leaves from the stems of 3 tarragon stems.
- Tarragon: 5 stem
4
Mix all the ingredients in a salad bowl.
- Mango: 0.5 piece
- Mint: 4 stems
- Tarragon: 5 stem
5
For the cream, remove the leaves from the remaining 3 stalks of tarragon and chop them very finely.
- Tarragon: 5 stem
6
Mix mascarpone with 30 ml of maple syrup, lime juice, and tarragon.
- Mascarpone cheese: 250 g
- Maple syrup: 30 ml
- Lime: 0.5 piece
- Tarragon: 5 stem
7
Sprinkle crushed green pistachios on top.
- Green pistachios: to taste
8
Serve the fruit salad with tarragon mascarpone.
