Berry Tartare

1. 1

   Rinse berries, and drain on paper towels (berries must be dry).

2. 2

   Place 1 cup each of raspberries and blueberries plus a few sliced strawberries in saucepan with sugar, vinegar and liqueur.

3. 3

   Cook over low heat about 20 minutes, until soft.

4. 4

   Puree in food processor, and then force through sieve.

5. 5

   Refrigerate until cold, for at least 1 hour.

6. 6

   Meanwhile, finely chop remaining berries by hand, and put them into a sieve suspended over a bowl to drain for 30 minutes.

7. 7

   Transfer to a bowl.

8. 8

   When sauce is cool, mix a few tablespoons of it with the chopped berries.

9. 9

   Form 3/4-cup portions of berry mixture into cylinders on each of four dessert plates, using a round mold or a can with top and bottom removed.

10. 10

    Drizzle remaining sauce around tartare, and then place a couple dollops of mascarpone on each plate.

11. 11

    Garnish with mint, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.