Berry Tartare

Name: Berry Tartare
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 1 1/2 pints raspberries; 1 1/2 pints blueberries; 1 pint strawberries, hulled; 1/4 cup sugar; 1 1/2 teaspoons raspberry vinegar; 1 tablespoon Chambord liqueur or creme de cassis; 4 tablespoons mascarpone; 4 small mint sprigs

Recipe from Chateaubriand

Adapted by Florence Fabricant

Total Time: 1 hour 30 minutes
Rating: 3(10)
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Featured in: Berry Desserts, Sophisticated and Simple

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Ingredients

Yield:4 servings

1½pints raspberries
1½pints blueberries
1pint strawberries, hulled
¼cup sugar
1½teaspoons raspberry vinegar
1tablespoon Chambord liqueur or creme de cassis
4tablespoons mascarpone
4small mint sprigs

Ingredient Substitution Guide

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Preparation

Step 1
Rinse berries, and drain on paper towels (berries must be dry).
Step 2
Place 1 cup each of raspberries and blueberries plus a few sliced strawberries in saucepan with sugar, vinegar and liqueur. Cook over low heat about 20 minutes, until soft. Puree in food processor, and then force through sieve. Refrigerate until cold, for at least 1 hour.
Step 3
Meanwhile, finely chop remaining berries by hand, and put them into a sieve suspended over a bowl to drain for 30 minutes. Transfer to a bowl.
Step 4
When sauce is cool, mix a few tablespoons of it with the chopped berries. Form ¾-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. Drizzle remaining sauce around tartare, and then place a couple dollops of mascarpone on each plate. Garnish with mint, and serve.