MASCARPONE SEMIFREDDO WITH CHERRY-PORT SAUCE
This mascarpone semifreddo (a soft, half-frozen Italian dessert) looks like homemade ice cream but involves much less work.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Make the cherry-port sauce: Bring port and granulated sugar to a boil in a small saucepan. Boil until reduced by one third, about 5 minutes. Stir in cherries. Simmer for 2 minutes. Remove from heat. Let stand, covered, until plump, about 10 minutes. Refrigerate until thick, about 40 minutes.
- Meanwhile, make the semifreddo: Whisk mascarpone, cream, confectioners' sugar, and a pinch of salt until medium-stiff peaks form. Fold in chocolate. Spread mixture into a 5-by-9-inch loaf pan; cover with plastic wrap. Freeze until edges beginto harden and semifreddo is very cold, at least 50 minutes. Scoop into 4 serving dishes. Spoon cherry-port sauce over tops. Serve with chocolate wafer cookies.
MASCARPONE SEMIFREDDO
Categories Cheese Egg Dessert Vegetarian Quick & Easy Wheat/Gluten-Free Frozen Dessert
Yield 8 serves
Number Of Ingredients 4
Steps:
- Whisk yolks and sugar in an electric mixer until thick and fluffy (5-6 minutes), transfer to a large bowl, stir through mascarpone Whisk eggwhites, lemon juice and a pinch of salt in an electric mixer until stiff peaks form (2-3 minutes). Fold in mascarpone mixture then freeze until firm (preferably overnight).
PASTA WITH A CHERRY TOMATO AND MASCARPONE SAUCE
Make and share this Pasta With a Cherry Tomato and Mascarpone Sauce recipe from Food.com.
Provided by Shuzbud
Categories Vegetable
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a non-stick skillet, over a medium heat.
- Add the garlic and cook for 1 minute.
- Add the cherry tomatoes, onion and salt. Stir frequently. This mixture will need to cook for about 25 minutes until the sauce has developed.
- When the tomatoes soften and the skins start to burst, press on them to release the juices inside. Once the majority of the skins have burst, it does not need stirring more than once every 5 minutes.
- Cook the pasta according to the directions on the package, so it will be ready in time for the sauce.
- After about 25 minutes, the tomatoes should all have split and the juices should have created a sauce. Stir in the mascarpone cheese until melted and blended in.
- If desired, use a blender or hand-blender to puree the sauce, otherwise it can be left chunky.
- Add the parmesan cheese and basil leaves to the sauce, stir and serve on top of the pasta or mixed together with the pasta.
MASCARPONE CHEESE SEMIFREDDO
Ice-cream alternative using mascarpone cheese instead of cream. Unlike traditional custard based ice-creams, this one doesn't need any cooking. It is so simple to do, my 10 year old daughter Lauren can more or less make it herself. :)
Provided by Mrs Potato Head
Categories Frozen Desserts
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Whip the egg whites into soft peaks with a pinch of salt.
- In another bowl whisk the egg yolks, sugar and vanilla for a few minutes, then add the mascarpone cheese.
- When the cheese and egg yolks are fully mixed together, add one table spoon of the egg whites and stir this in with a metal spoon.
- Add the cheese mixture to the egg whites and stir in carefully, trying not to knock out the air from the beaten egg whites.
- Then pour the mixture into a nice, freezer proof bowl and put into the freezer for 3 to 4 hours. The mixture shouldn't be too hard, so don't leave it in the freezer for longer than this - good excuse to eat it asap really! :).
Nutrition Facts : Calories 113.1, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 108.8, Carbohydrate 10, Sugar 10, Protein 6.3
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