electrolux137
Well-known member
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STRAWBERRY-MINT MASCARPONE
Mascarpone is a smooth, creamy, spreadable Italian cheese made by curdling milk cream with citric acid or acetic acid. It is most noted for its use in Tiramisu. I saw it on sale the other day at the grocery store so I got a container.
Mascarpone’s pleasing texture and subtle flavor make it perfect for desserts. When I found big, beautiful, sweet strawberries at the Farmer’s Market I knew what I was going to do with the Mascarpone.
(Let me just say before going any further, mascarpone is pretty rich; it’s not something you’d want to have every day. And you’d want to serve fairly small portions of it, about one-third cup per serving.)
Okay, here goes … This recipe could hardly be easier!
- Three cups very sweet and ripe strawberries, a half-dozen of them set aside
- One 8-oz. container of mascarpone
- Optional: Sugar to taste (the strawberries I used were so sweet that they did not require any additional sugar)
- Six sprigs of fresh sweet mint
- Six 1/2-cup dessert cups
Run the strawberries in your food processor just long enough to chop them into a chunky purée.
Add the mascarpone and process for a few pulses, just enough to combine it with the strawberry purée.
Refrigerate for an hour or so before serving.
When you're ready to serve, rub the rims and insides of the dessert cups with a couple of Mint leaves.
Spoon about one-third cup of the strawberry-mascarpone mixture into each dessert cup. Garnish with mint leaves and strawberry slices.
Mascarpone goes bad fairly quickly. Don’t keep it for more than a couple of days once you’ve opened the container.
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STRAWBERRY-MINT MASCARPONE
Mascarpone is a smooth, creamy, spreadable Italian cheese made by curdling milk cream with citric acid or acetic acid. It is most noted for its use in Tiramisu. I saw it on sale the other day at the grocery store so I got a container.
Mascarpone’s pleasing texture and subtle flavor make it perfect for desserts. When I found big, beautiful, sweet strawberries at the Farmer’s Market I knew what I was going to do with the Mascarpone.
(Let me just say before going any further, mascarpone is pretty rich; it’s not something you’d want to have every day. And you’d want to serve fairly small portions of it, about one-third cup per serving.)
Okay, here goes … This recipe could hardly be easier!
- Three cups very sweet and ripe strawberries, a half-dozen of them set aside
- One 8-oz. container of mascarpone
- Optional: Sugar to taste (the strawberries I used were so sweet that they did not require any additional sugar)
- Six sprigs of fresh sweet mint
- Six 1/2-cup dessert cups
Run the strawberries in your food processor just long enough to chop them into a chunky purée.
Add the mascarpone and process for a few pulses, just enough to combine it with the strawberry purée.
Refrigerate for an hour or so before serving.
When you're ready to serve, rub the rims and insides of the dessert cups with a couple of Mint leaves.
Spoon about one-third cup of the strawberry-mascarpone mixture into each dessert cup. Garnish with mint leaves and strawberry slices.
Mascarpone goes bad fairly quickly. Don’t keep it for more than a couple of days once you’ve opened the container.
