Mascarpone And Pistachio Toasts Food

BAKED FIGS WITH CHOPPED PISTACHIOS IN MASCARPONE

Baked Figs with Chopped Pistachios in Mascarpone image

Provided by Danny Boome

Categories dessert

Time 20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 pound fresh figs
1 teaspoon honey
8 ounces mascarpone
1/2 pound unsalted pistachios (shelled)
Ground cinnamon and grated dark chocolate, garnish

Steps:

Preheat oven to 350 degrees F.
For each fig, cut a cross over the stem end, just deep enough to gently squeeze the fig open. Place on a baking sheet and bake in the oven for 5 to 10 minutes. Meanwhile, combine the honey and mascarpone in a bowl. Coarsely chop the pistachio nuts, and then add them to the bowl. Remove figs from the oven. Place on a serving plate and top with mascarpone mixture. Garnish with cinnamon and grated dark chocolate.

WHITE CHOCOLATE, MASCARPONE & PISTACHIO CHEESECAKE

White chocolate, mascarpone & pistachio cheesecake image

Try this baked cheesecake with a difference. With a slightly sour tang, plus white chocolate and pistachio flavours, it's a heavenly dessert

Provided by Tom Kerridge

Categories Afternoon tea, Dessert, Treat

Time 1h20m

Number Of Ingredients 12

Ingredients

butter , for the tin
100g white chocolate
200g digestive biscuits , crushed
500g mascarpone
200g full-fat yogurt
3 eggs
100g caster sugar
1 lemon , zested, 1/2 juiced
½ tsp vanilla bean paste
50g shelled pistachios , roughly chopped
1 tbsp icing sugar (optional)
mixed berries , to serve (optional)

Steps:

Line the base of a deep 20cm springform cake tin with baking parchment and butter the base and sides. Melt the white chocolate in a large heatproof bowl set over a pan of just simmering water (ensure the bottom of the bowl doesn't touch the water). Alternatively, melt the chocolate in a microwave in short bursts. When the chocolate is completely smooth, stir in the biscuits and a small pinch of salt. Press into the base of the tin, all the way to the edges, ensuring the base is even. Put in the fridge to chill for at least 20 mins.
Heat the oven to 140C/120C fan/gas 1. Beat the mascarpone, yogurt, eggs, caster sugar, lemon zest and juice and vanilla bean paste together with an electric whisk until smooth, then tip over the biscuit base. Transfer the tin to a baking tray and bake for 45 mins until almost set, with just a slight wobble in the middle. Turn the oven off with the cheesecake inside, and leave the door ajar. Leave the cheesecake to cool completely.
Once completely cool and set, loosen the sides and base of the tin with a knife, and carefully transfer the cheesecake to a serving plate. Scatter over the pistachios and dust with the icing sugar, then serve with the berries on the side.

Nutrition Facts : Calories 399 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium

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