DRUNKEN CHERRIES WITH MASCARPONE CREAM
Serve these delightfully boozy cherries with Lemon-Almond Biscotti and whipped mascarpone cream for a perfect dessert. Recipe adapted from Mindy Fox.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together brandy and 1/4 cup sugar until sugar is mostly dissolved, about 2 minutes. Add lemon juice, fennel seeds, and pepper; whisk to combine. Add lemon zest and cherries and stir until combined. Refrigerate, covered, 24 hours (or up to 3 days), stirring occasionally.
- In a small bowl, whisk mascarpone until loose and shiny, about 2 minutes. In a medium bowl, using an electric mixer, beat cream and 2 teaspoons sugar on high until soft peaks form, about 2 minutes. Whisk in vanilla. Fold mascarpone into whipped cream until well combined. Divide cherries and liquid among 4 plates. Serve with mascarpone cream and biscotti.
Nutrition Facts : Calories 322 g, Fat 25 g, Protein 3 g, SaturatedFat 14 g
MACERATED SOUR CHERRIES AND MASCARPONE CREAM
Steps:
- In a large nonreactive bowl, mix cherries, lemon verbena, sugar, mace and wine. Cover tightly, and macerate at least 24 hours.
- Strain and set aside cherries, reserving juice. Remove lemon verbena leaves from strainer, and add to juice.
- Put juice in blender, and blend it fine. Strain through medium strainer, pressing to extract all liquid. Pour juice over cherries, reserving 1/4 cup.
- In small bowl, soften cheese with spatula; slowly stir in reserved juice until mixture is smooth.
- Combine cream and sugar in another bowl, and beat until soft peaks form. Fold cream into mascarpone.
- To serve, divide mascarpone into 4 bowls. Pour cherries and juice over cheese. Top each serving with pinch of mace.
Nutrition Facts : @context http, Calories 449, UnsaturatedFat 10 grams, Carbohydrate 39 grams, Fat 31 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 18 grams, Sodium 223 milligrams, Sugar 31 grams
CHERRY MASCARPONE CREAM SCONES
Do you like scones? Then please try these ones, they are good served warm or cold. *Most important* Always be gentle with the dough when kneading.
Provided by Baby Kato
Categories Scones
Time 38m
Yield 9 serving(s)
Number Of Ingredients 21
Steps:
- Scones: Preheat oven to 350%, making sure that the baking rack is in the middle of the oven.
- Line a cookie sheet with parchment paper to keep scones from browning too quickly on bottom.
- In a large bowl, add the white & brown flours, the white & brown splenda, baking powder and sea salt.
- Cut butter into small pieces and blend into the flour mixture. until it resembles coarse crumbs.
- Next combine the milk and lemon juice to create sour milk, stir and let sit 3 minutes.
- In a small bowl add the sour milk, beaten egg and almond extract. Mix well and add to the coarse flour mixture, gently stirring until combined.
- Now add the cherries and candied ginger.
- Most Important *Do not over mix*.
- Gently knead the dough on a lightly floured board until it is smooth and elastic. If required add extra flour.
- Pat the dough gently into a circle and cut into 9 triangular pieces and place on cookie sheet. (Cut the circle into 3 large slices and cut each large slice into three equal size smaller slices).
- Glaze: To make the glaze beat the egg white with milk, until well mixed.
- Brush a little of the mixture onto the top of the scones.
- Bake for about 15 - 18 minutes or until a toothpick inserted into the center of scone comes out clean.
- Remove the pan from oven and place the scones on rack to cool.
- Cherry Mascarpone Cream: In a large bowl place the mascarpone cheese, almond extract and splenda. Beat until the cheese mixture starts to look softly whipped, then add the whipped cream and the finely chopped cherries until well mixed.
- If not ready to use immediately, cover and refrigerate until serving time. Make sure to stir before serving.
- To serve, split the scones and fill with the cherry cream mixture, place top back on and sprinkle powdered sugar over the top of the scone.
Nutrition Facts : Calories 240.6, Fat 9.6, SaturatedFat 5.7, Cholesterol 45, Sodium 144.6, Carbohydrate 32.8, Fiber 1.6, Sugar 4.2, Protein 5.7
SOUR CREAM MASCARPONE
Steps:
- In a bowl whisk together sour cream, mascarpone, and confectioners' sugar. (Mixture may be made 1 day ahead and chilled, covered.)
### Tips
- To make the mascarpone cream, whip the cream until stiff peaks form. Then, fold in the mascarpone cheese and sugar until combined.
- To macerate the cherries, combine them with the sugar and lemon juice in a bowl. Let them sit for at least 30 minutes, or up to overnight.
- If you don't have any sour cherries, you can use fresh or frozen sweet cherries. Just be sure to add a bit of lemon juice to balance out the sweetness.
- This dessert can be made ahead of time and refrigerated for up to 3 days.
- To serve, spoon the macerated cherries over the mascarpone cream. You can also add a dollop of whipped cream or a sprinkling of chopped pistachios.
### Conclusion
This macerated sour cherry and mascarpone cream dessert is a delicious and easy way to end a meal. The tart cherries are balanced out by the sweet mascarpone cream, and the combination of flavors is sure to please everyone at the table.
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