Ingredients
Serves 6
Blackberry Mascarpone
1kg blackberries, washed
2 vanilla pods
500g Mascarpone
3 eggs, organic separated
30g icing sugar
Guy Grossi's Pink Fizz
3 mint leaves (fresh)
10 ml Crème De Cassis (Marie Brizard)
20ml Campari
30ml Mandarin Juice (red zest)
Macarini Moscato D'Asti
Method
Blackberry Mascarpone
Preheat the oven to 200°C
Pick over the blackberries to remove any bruised ones. Scrape the seeds from the vanilla pods.
Mix the mascarpone, egg yolks, vanilla seeds and sugar together.
Put the blackberries in a small baking dish. Spoon the mascarpone over and bake in the preheated oven until the mascarpone begins to brown, about 5 minutes.
Pink Fizz
Gently muddle the mint with Crème De Cassis in a cocktail shaker.
Add a scoop of ice, Campari and mandarin juice. Shake and strain in a champagne flute, top up slowly with Moscato taking care not to overflow
.