Recipe
from pastry chef and cookbook author Elinor Klivan
Husband-Tested
in Alice's Kitchen
4-5
servings
Well, you know how it’s
been outside. It’s just too hot to bake anything. I made this dessert for some
friends for a birthday celebration instead of baking a cake. I used a mixture
of pitted cherries from Lost River Market & Deli, blueberries and
raspberries from our garden and gooseberries from the farmers market. However,
this mascarpone cream mixture could be used with any summer fruit. This dessert
will definitely make a great impression with your guests. Assemble this dessert
in glass goblets or tall sundae glasses so the gorgeous layer of fruit show
through. Mascarpone is a rich, fresh, creamy cheese found in the dairy case.
The original recipe called for cassis, which is a blackberry liqueur. I didn’t
have any, so I substituted framboise, a raspberry brandy. You could use brandy
or leave it out altogether, if you like, because the cream and the fruit are
the stars of this delicious treat.
Ingredients:
2- 3 cups summer berries
(gooseberries, cherries, blackberries, raspberries, strawberries) or summer fruit,
(peaches, nectarines, plums) cut up
8 ounces chilled
mascarpone (can be found in the dairy case usually near the cream cheese)
1/2 cup chilled heavy
cream
1/2 cup confectioners'
sugar
1 teaspoon vanilla extract
1 tablespoon cassis
(blackberry liqueur) or framboise (raspberry brandy) or brandy (optional)
Directions:
Have ready 4 or 5 glass
goblets. Set aside some of the fruit for the garnish.
In a large bowl, whisk the
mascarpone, heavy cream, confectioners' sugar, vanilla extract and cassis
liqueur until smoothly blended.
Using half of the mascarpone
cream, divide it evenly among the 4 or 5 goblets. Dividing the fruit evenly,
spoon the remaining over the cream. Spoon the remaining cream over the fruit.
Top each serving with the reserved fruit. Cover and refrigerate for 1 hour or
as long as overnight. Serve cold.
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