Simon Gueller, head chef of The Box Tree Restaurant in Ilkley, Yorkshire, shares an exquisite dessert from his fine dining menu.


  • For the soup

  • 1kg strawberries

  • 125g caster sugar

  • Mascarpone sorbet

  • 450g mascarpone

  • 575ml stock syrup (equal quantities of sugar and water)

  • 55ml lemon juice (4 tblsp)


  • Strawberry soup:

  • 1.

    Remove the husks and slice the strawberries and gently mix with the sugar. Leave in a warm place for one hour.

  • 2.

    Pour the mixture into a piece of muslin and tie. Leave to strain over a bowl in the fridge over night. 

  • Mascarpone sorbet:

  • 1.

    Blend syrup and mascarpone thoroughly. Place in an ice cream machine, when almost frozen add lemon juice. Continue churning until frozen. Place in freezer - use within three days.

  • 2.

    To finish, pour strawberry soup in to a bowl and garnish with fresh raspberries, strawberries and blueberries. Just before serving top with mascarpone sorbet.

Nutritional information

Nutritional analysis per serving (3 servings)

  • Energy 1448kj
  • Fat Total 52g
  • Saturated Fat 29g
  • Protein 11g
  • Carbohydrate 245g
  • Sugar 217g
  • Sodium 582mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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