SAMBUCA MASCARPONE CREAM
Much as I love whipped cream, I can't eat it. This dessert satisfies my craving for something with a similar texture, and sinful deliciousness ! I believe you could easily substitute your favorite liqueur in place of Sambuca.
Provided by FlemishMinx
Categories Dessert
Time 2h10m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, stir the mascarpone with a wooden spoon till it is very smooth.
- Mix in the egg yolks, sugar, and sambuca.
- Mixture should be thoroughly combined, silky smooth with no lumps.
- Set the bowl in the refrigerator for one hour to stiffen a bit.
- Remove from fridge, and spoon mixture into dessert glasses.
- Insert two cookies partially into each glass (submerge cookies partway in the mixture).
- Garnish with fresh mint.
- Refrigerate at least one hour, but best results (from a texture standpoint) if served the following day.
Nutrition Facts : Calories 155.5, Fat 3.2, SaturatedFat 1.2, Cholesterol 151, Sodium 5.9, Carbohydrate 30.4, Sugar 30, Protein 1.9
SPICED BANANAS WITH RUM MASCARPONE CREAM
Taken from The Student cookbook - great summer recipe. Best cooked on the barbecue, these also make a tasty, warming snack when grilled - especially with a shot of leftover rum! :)
Provided by thelittlecrumpet
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- 1. Put each banana on a double piece of foil. Drizzle over the lemon juice and sprinkle 1 tablespoon of sugar on each.
- 2. Mix together the butter and cinnamon until creamy then dollop on the bananas.
- 3. Wrap each banana tightly in foil and cook on the barbeque or under a medium grill for 10 minutes.
- 4. Meanwhile, make the rum mascarpone cream. Mix the cheese, rum and sugar together.
- 5. Unwrap the bananas and eat immediately with a dollop of the rum mascarpone cream.
Nutrition Facts : Calories 217.7, Fat 5.4, SaturatedFat 3.3, Cholesterol 13.4, Sodium 49.5, Carbohydrate 42.6, Fiber 3.2, Sugar 29.5, Protein 1.4
STRAWBERRIES AND SAMBUCA CREAM
Provided by Martha Stewart
Number Of Ingredients 4
Steps:
- In a medium bowl, whisk together mascarpone, sour cream, honey, and sambuca until smooth and creamy. To serve, dip strawberries in sambuca cream.
CHOCOLATE MASCARPONE CREAM
An elegant, easy no cook desert. Serve it topped with sliced, toasted almonds, berries or fresh fruit. You can substitute your favorite liqueur for the Grand Marnier. Recipe from "Italian Cooking and Living"
Provided by Lorac
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place mascarpone in a large bowl.
- Sift the sugar, cocoa, and cinnamon over the mascarpone then mix well.
- Stir in the Grand Marnier and mix until combined.
- Gently fold in 1/3 of the whipped cream, repeat 1/3 at a time.
- Spoon into 4 individual serving dishes and chill.
MASCARPONE CREAM SAUCE
Need a sauce for a delicate lobster ravioli? Here's your sauce! This sauce can also be used for mushroom or butternut ravioli's with equal success. This sauce is definitely not for dieters, but shines at a formal Italian dinner where calorie counting is not heeded. Make sure you use a good parmasen cheese (not something out of a box). A nice Sauvignon Blanc is a great accompaniment to this sauce.
Provided by Doc Joe
Categories Sauces
Time 10m
Yield 1 1/2 cups, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a suce pan over medium heat.
- Add mascarpone cheese into pan after butter has melted, and stir until the mascarpone has all melted.
- Add the parmasean cheese at once and stir to mix off the heat (the sauce will clump up if it gets too hot with the parmasean added).
- Stir in the nutmeg.
- If needed, adjust the sauce's thickness with heavy cream.
- Season to taste with pepper.
Nutrition Facts : Calories 104.2, Fat 10.1, SaturatedFat 6.3, Cholesterol 27.6, Sodium 194.9, Carbohydrate 0.4, Sugar 0.1, Protein 3.3
VANILLA MASCARPONE CREAM
This marscapone cream is wonderful on fresh fruit or pound cakes...fruit crisps...crepes. The posibilities are endless!!!
Provided by Abby Girl
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Using an electric mixer, whip marscarpone with cream and sugar until thick like firmly whipped cream. Add vanilla. Cover and chill until needed, up to 2 days. (Remove from fridge and bring to room temperature just before serving, optional).
BLUEBERRY AMARETTI CRISP WITH FRESH VANILLA MASCARPONE CREAM
This wonderful, yummy dessert is a blueberry crisp...with a twist!! The Mascarpone Cream alone is excellent and can easily be made up for other desserts!! This dessert can be made ahead of time in stages then brought together very quickly, making it a snap to prepare
Provided by Abby Girl
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Topping: Place about 3/4 of the package in a large zip lock bag. Crush the cookies by hand -- small chunks of cookie should be visible. There should be about 1-2/3 cups total. Add almonds, brown sugar, flour. Add melted butter and mix with hands until well incorporated (Crumbs can be stored at room temperature for up to 2 days.
- Fruit: In a container, measure out the blueberries and let thaw. (This can be done in advance) Drain off excess liquid and add sugar and cornstarch. Butter an 8" square baking dish and add the berries.
- Preheat oven to 350°F Top berries with crumb mixture. (Pan is quite full, but does not spill over when baking) Bake for 35 minutes or until edges are bubbly. (Watch towards the end as the topping can burn quite easily).
- Mascarpone Cream: Using an electric mixer, whip marscarpone with cream and sugar until thick like firmly whipped cream. Add vanilla. Cover and chill until needed, up to 2 days. (Remove from fridge and bring to room temperature just before serving, optional).
- To serve: Serve crisp warm or at room temperature topped with a dollop of mascarpone cream. Garnish with a few toasted almonds.
Nutrition Facts : Calories 526.7, Fat 23.1, SaturatedFat 10.8, Cholesterol 121.2, Sodium 128.8, Carbohydrate 75.9, Fiber 5.3, Sugar 45.1, Protein 8.1
SPICED QUINCES WITH A MASCARPONE CREAM
A combination of several recipes I found on line. Quinces are quite tough (but not impossible) to peel-use a sharp knife and take a bit of care and you'll be fine. Get rid of all the woody bits when removing the cores. Quinces develop a much nicer colour if made a day or two before serving and will keep in the fridge for up to a week.
Provided by JustJanS
Categories Dessert
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Bring the first 8 ingredients to a boil, then reduce to a low simmer.
- I drop the peeled, cored quince wedges straight into the syrup.
- Cook on that low simmer until they are tender. That might be half an hour or as much as two hours just keep checking!
- Remove the quinces from the syrup and turn the heat up. Reduce the syrup by about half then pour back over the quinces and cool.
- To make mascarpone cream, combine mascarpone, extract and icing sugar mixture in a medium bowl. Beat with an electric mixer until smooth.
Nutrition Facts : Calories 411.8, Fat 0.1, Sodium 11.3, Carbohydrate 102.8, Fiber 2, Sugar 87.6, Protein 0.5
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