Strawberry verrines with mascarpone and pistachios

Ingredients

• 400 g strawberries
• 200 g mascarpone
• Unsalted pistachios
• 5 cl single cream
• Eyguebelle strawberry syrup
• Icing sugar

Preparation: 

1. Wash and hull the strawberries. Then, on your kitchen board, cut them into quarters.
2. Pour the liquid cream into a bowl and whip until stiff.
3. Place the mascarpone in another bowl. Add 3 tbsp icing sugar and whisk.
4. Gently fold this mixture into the whipped cream.
5. Pour 4 tablespoons of very cold Eyguebelle Strawberry Syrup into 4 verrines.
6. Place a few strawberry quarters in the verrines.
7. Top up with the mascarpone/whipped cream mousse.
8. Sprinkle with 2 tablespoons of pistachios before serving.