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Berry Salad on Yuzu And Mascarpone Creams

It is probably no news that I love berries, lemons, and mascarpone, but what I love when two bloggers give me the chance to put them together. Lisa from La Mia Cucina and Kelly from Sass & Veracity got together and concoted a Salad Extravaganza event in their quest to shrink their hips and thighs.

I first thought about doing a simple fruit salad with a drizzle of honey and lemon juice, maybe a dollop of barely sweetened whipped cream. However, after several email exchanges with Lisa and her desire to keep the taste and bang factor while watching what she eats, I wanted to share with her that one can keep that "wow" factor by using regular ingredients but decreasing the portion size. I too have had my battle with my thighs and over the years I have found out that they respond well the old "quality over quantity" phrase (although I have been known to have my cake and eat it too!).

I first tried yuzu in a tart purchased from the amazing pastry chef Sadaharu Aoki while in Paris last Christmas. How to describe the taste? Sometimes it is like a grapefruit or a perky tangerine in your mouth, sometimes it has a lemon kick to it, the kind that makes you gums go "ouyee" overall it just is plain good if you love citrus! I cannot find fresh yuzu fruits here but thanks to the internet the juice is easily accesible.
These "verrines" are a dessert we have often as it is light and tasty, easy to put together and extremely refreshing. Don’t tell be but I even enjoy a few spoonful in the morning before my run. With the yuzu juice, I make a simple (lower calorie) curd that I layer with a mascarpone cream spiked with lemon zest. The berries don’t really need anything else as you dip your spoon and mix them with the creams.

Berry Salad on Yuzu and Mascarone Creams:

Serves 4

For the yuzu curd:

2/3 cup yuzu juice
1/3 cup sugar
2 eggs

Combine the sugar and juice in a saucepan, and bring to a simmer.
In a small bowl, beat the eggs until light.
Beat some of the yuzu mixture into the eggs to temper. Scrape the mixture back into the saucepan and cook stirring constantly until it thickens up, about 5 minutes.Strain and refrigerate, covered with plastic wrap until ready to use.

For the mascarpone cream:

8 oz mascarpone, at room temp
1/4 cup powdered sugar
grated zest of one lemon

Mix all the ingredients together and keep at room temperatue, it will be easier to layer.

For the mixed berry salad:

1 cup cut up fresh strawberries
1 pint fresh raspberries
1 pint fresh blueberries

To assemble: layer the yuzu curd and mascarpone cream in glasses or cups and top with a generous amount of the mixed berry salad.

Hope you enjoy it ladies!

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Warda June 15, 2007 um 4:24 am

Avec cette recette, je suis prete a perdre des kilos quand tu veux. Je n’ai jamais entendu parler de yuzu auparavant. J’en apprends des choses avec toi.

Barbara June 15, 2007 um 5:06 am

MY thighs would benefit from more quality and less quantity

Rosa's Yummy Yums June 15, 2007 um 6:08 am

Magnificent! How could one go wrong with berries and mascarpone?! Impossible! Your "verrines" are extremely good looking. I’d love to eat one NOW!!!
Comme d’habitude, tes recettes sont sublimes (de même que tes photos)…

Eva June 15, 2007 um 9:13 am

If healthy living always looked like that… Whenever I try to make something yummy but not too bad for me, I substitute the dairy product with European quark. It’s unfortunately rare and expensive here in Sydney (though everyday food in Germany) but if you can get it, it will definitely be very tasty in this verrine, too!

Lis June 15, 2007 um 10:05 am

Best berry salad – EVER! It’s gorgeous, Helene. We couldn’t ask for a better "dessert salad". Thank you so much (and my thighs thank you too!) for joining in!

You rock!


Anonymous June 15, 2007 um 12:18 pm

I love yuzu too. And your verrine, bien sur, que du bonheur la dedans.

Patricia Scarpin June 15, 2007 um 1:58 pm

Fantastic, Helen!
It looks decadent and delicious, so refreshing. I love the colors you chose, the ingredients sound so good together!
And it’s the first time I see yuzu.

Anonymous June 15, 2007 um 2:45 pm

Wow if this is good for my thighs and waistline then I can eat this everyday. Love mascarpone, and berries. Never tried yuzu…but this convinces me to give it a shot..

Mandy June 15, 2007 um 2:49 pm

this is like a guilt free dessert to me! And as usual, it looks pretty. I have a bottle of honey yuzu bought from the Asian grocery store in my fridge right now. It’s said to be very nourishing..

Big Boys Oven June 15, 2007 um 2:52 pm

It is so lovely, gorgeous and full of flavour!

Deborah June 15, 2007 um 2:56 pm

Oh – how I wish I had one of these for breakfast this morning!!

Anonymous June 15, 2007 um 3:22 pm

What a beautifully simple dessert, and gorgeous presentation, too!

Chantal33 June 15, 2007 um 6:58 pm

Superbe! après avoir lu ta recette, ma curiosité culinaire me pousse à découvrir le yuzu!

Papilles et Pupilles June 15, 2007 um 7:13 pm

So yummy. I love this recipe ! so fresh !

Kelly-Jane June 15, 2007 um 7:37 pm

Love that you did a sweet salad 🙂

Looks lovely, your square glasses are so pretty too.

Aimée June 15, 2007 um 9:04 pm

Mmm. Beautiful, Helene! I just love yuzu. Used to do a scallop ceviche with yuzu lemon. Must get my hands on some this summer.

Cynthia June 15, 2007 um 10:55 pm

My waist and thighs thank you for this dessert.

Anita June 15, 2007 um 11:05 pm

Wow Helen how much do I love you!! That yuzu tart from Sadaharu Aoki is one of my favorites as well. Your dessert looks so divine!

Elle June 16, 2007 um 2:44 am

Creamy, tangy, creamy, berry…mmmm that works! Great photo, too.

Anonymous June 16, 2007 um 3:54 am

No deprivation in that diet food! It looks wonderful. I love your description of the Yuzu fruit.

Nora B. June 16, 2007 um 6:19 am

Very good-looking verrines you’ve got there Helen. I always vote for quality over quantity.

Amanda at Little Foodies June 16, 2007 um 9:52 am

Everything you produce always looks so beautiful and when you read the words it always sounds delicious. The battle of the thighs – one I’ll be battling for a while longer. I love the French thinking – eat all the wonderful things but in moderation. Makes a lot of sense, but when you’re a pig in a human body, it’s tough!!
Just read your post on The Daily Tiffin. It’s great. You’re so motivating.

Mercedes June 16, 2007 um 3:25 pm

Beautiful- thanks for the low cal curd recipe!

Anonymous June 16, 2007 um 3:46 pm

Verrines, Oh verrines
How I dream of verrines..
And Berry verrines!
They are the Queen of all verrines.

Anne June 16, 2007 um 11:57 pm

It’s simply lovely! Although, I don’t think one glass would be enough for me 🙂

Anonymous June 17, 2007 um 2:21 pm

Great berry salad. looks really nice…have to try it…thanks for sharing…

Anonymous June 17, 2007 um 5:08 pm

Simply beautiful! I can’t say much more because I’m drooling. Beautiful!

sher June 17, 2007 um 9:54 pm

That is heavenly! Delicious and good for you–now that’s a dessert I look for. Thanks! 🙂

Valentina June 18, 2007 um 1:26 am

Yuzu..need to look it up. I am not familiar with it.What a fabulous looking salad Helen. I am sure that it tastes equally divine.

jasmine June 19, 2007 um 4:00 am

This looks so amazing. A superb combination!


Anonymous June 20, 2007 um 2:54 am

What a beautiful salad! I love mascarpone soooo much. I can only imagine how delicious it would be with yuzu curd and fresh berries. Yum!

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