dessert - strawberry, mascarpone, ricotta, crème fraîche, vanilla liquor
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives or other works.
Strawberry Mascarpone with Vanilla Liquor
Sinfully delightful, give in to temptation and try this exquisite, easy dessert
- little 'mountains' of strawberry mascarpone with poured over vanilla
liquor. (Look in a Spanish specialty shop for '43' [Cuarenta y Tres]
vanilla liquor or similar.)
serves 4
250 g. strawberries
200 g. mascarpone
100 g. crème fraîche
100 g. ricotta cheese
1 t. lemon juice
2 t. fine sugar
3 T. icing sugar (powdered sugar)
a little vanilla liquor such as '43'
Rinse the strawberries, reserving 4 as decoration. Remove stem end from the rest of the strawberries. Cut in half and remove the white core, if using large berries. Chop finely, place in a bowl and sprinkle over the sugar and lemon juice. Stir and set aside for at least 30 minutes (1 hr. is better). Using a sturdy fork, crush the strawberries well.
Place the mascarpone in another bowl, sieve over the icing sugar. In the same sieve, rub the ricotta cheese through on top of the mascarpone. Add the crème fraîche and beat all together until light and well incorporated. Fold in the crushed strawberries. Taste, and sweeten with more icing sugar if needed. Refrigerate for a few hours. Chill the dessert plates (preferably glass!).
To serve, create small mountains and decorate the top of each with a strawberry. Pour over a little of the liquor on the strawberry for each guest at the table. Allow enough to flow down the 'mountain' and pool at the base of the dessert. You will only need a generous tablespoon or so.
Note: I prefer to chill this mixture for at least 2 hours. However, if the ingredients were well chilled to begin with and the mass is firm enough to hold shape, you may not need to chill it.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © Patricia Conant