Mascarpone Brulee With Fresh Berries Food

FRESH BERRIES WITH HONEY LEMON MASCARPONE CREAM

Steps:

• In a medium bowl, combine the strawberries, blueberries, lemon zest, and lemon juice together. Set aside.
• In another bowl, stir together the mascarpone, yogurt, lemon zest, lemon juice, honey, and vanilla extract until creamy and uniform in texture. Taste and adjust for sweetness and tartness by adding more honey or lemon juice according to your personal preferences.
• Take two glasses and layer the fruit and cream. Serve immediately or chilled.

SIMPLE VANILLA CREME BRULEE WITH BERRY COULIS

Steps:

• For the creme brulee: Arrange an oven rack in the middle of the oven and preheat to 325 degrees F. Place four 6-ounce ramekins in a 9-by-13-inch baking dish. Bring a kettle or saucepan with water to a boil.
• Bring the heavy cream to a light simmer over medium heat in a small saucepan. Whisk the sugar, salt and egg yolks in a large bowl or measuring cup. Slowly pour the hot cream into the yolk mixture, whisking constantly until it thickens. Stir in the vanilla extract.
• Pour or ladle the custard evenly into the ramekins. Carefully pour enough boiling water into the baking dish to come two-thirds of the way up the ramekins, making sure to keep the water out of the ramekins. Bake until the custard is set and firm when shaken, 35 to 40 minutes. Remove the custards and let cool to room temperature on a rack, then chill in the refrigerator at least 1 hour and up to overnight.
• For the berry coulis: Add the berries, sugar, lemon zest and juice and mint to a food processor and puree until smooth. Refrigerate until ready to use. Store in an airtight container for up to 2 weeks.
• When ready to serve, sprinkle about 1 teaspoon of sugar over a custard. Using a kitchen torch, caramelize the sugar by keeping the flame close to the sugar but moving it constantly to get an even color. Repeat with the remaining custards. Alternatively, sprinkle sugar over all the custards and place on a baking sheet under the broiler for 4 to 5 minutes, depending on your broiler.
• Serve immediately with the berry coulis, a few fresh berries and a sprig of mint on top!

MASCARPONE CREAM AND BERRIES

Steps:

• In a large bowl, whisk the mascarpone, heavy cream, confectioners' sugar, and vanilla until smoothly blended.
• Using half of the mascarpone cream, divide it evenly among 4 dishes or goblets. Place a layer of your favorite berries or coulis over, and spoon the remaining mascarpone over. Top with a few more berries or coulis.
• Cover and refrigerate for 1 hour or as long as overnight. Serve cold.

FRESH FRUIT WITH HONEY VANILLA MASCARPONE

Steps:

• Combine the apricots, plums, kiwi and cherries in a bowl. In a separate bowl, combine the mascarpone, honey, vanilla and vanilla seeds. Add the heavy cream and stir until combined.
• Pour the mascarpone mixture over the fruit, and serve.

BERRIES WITH MASCARPONE AND MERINGUE

Steps:

• Toss the berries, 2 tablespoons of sugar, and lemon juice in a medium bowl. Let stand until juices form, tossing occasionally, about 30 minutes.
• Meanwhile, stir the mascarpone cheese in a large bowl to loosen. Using an electric mixer, beat the cream, remaining 2 tablespoons of sugar, and pinch of cinnamon in another large bowl to soft peaks. Fold 1/4 of the cream into the mascarpone cheese to lighten. Fold in the remaining whipped cream.
• Using a slotted spoon, divide the berries among plates. Spoon the mascarpone cheese atop the berries. Sprinkle the meringue cookies over top. Drizzle the berry juices around the dessert and serve immediately.

MASCARPONE BRULEE WITH FRESH BERRIES

Steps:

• Mix strawberries, blackberries, 1/3 cup sugar, and orange juice together in a bowl. Cover the bowl with plastic wrap and refrigerate, 2 hours to overnight.
• Stir mascarpone cheese, lemon zest, 1/2 teaspoon sugar, and vanilla extract together in a bowl.
• Spread mascarpone mixture over the top of each shortcake half; sprinkle about 1 teaspoon sugar over the top to cover. Caramelize the sugar using a kitchen torch, 20 to 30 seconds per shortcake. Place each shortcake in a shallow bowl and surround with berries and accumulated juices.

MASCARPONE BRULEE WITH FRESH BERRIES

Steps:

• Mix strawberries, blackberries, 1/3 cup sugar, and orange juice together in a bowl. Cover the bowl with plastic wrap and refrigerate, 2 hours to overnight.
• Stir mascarpone cheese, lemon zest, 1/2 teaspoon sugar, and vanilla extract together in another bowl.
• Spread mascarpone mixture over the top of each shortcake half. Sprinkle about 1 teaspoon sugar over the top to cover. Caramelize the sugar using a kitchen torch, 20 to 30 seconds per shortcake.
• Place each shortcake in a shallow bowl and surround with berries and accumulated juices.
• Note: You can substitute any berries for the blackberries. If you can't find fresh berries those mixed frozen berries will fill in nicely.
• Note: You can substitute cream cheese for the mascarpone.
• Note: You can substitute plain scones for the shortcakes.