Sour Cream Mascarpone Food

GINGERED BRIOCHE SUMMER PUDDING WITH SOUR CREAM MASCARPONE

Steps:

• In a large saucepan bring sugar, water, and gingerroot to a boil, stirring until sugar is dissolved. Stir in fruit and simmer gently, covered, carefully stirring occasionally, until blueberries just begin to burst, about 5 minutes. Remove pan from heat and stir in lemon juice. Transfer fruit mixture to a shallow baking dish to cool as quickly as possible. Transfer 1 1/2 cups cooled fruit mixture to a bowl and reserve, covered and chilled.
• Preheat oven to 400°F.
• On a baking sheet arrange bread slices in one layer and toast in middle of oven, turning them if necessary, until golden brown on both sides. Transfer bread to a rack to cool.
• In an 8-inch square glass baking dish set inside a larger shallow baking dish arrange half of bread slices, overlapping slightly if necessary and trimming to fit, and top with half of unchilled fruit mixture. Layer remaining bread slices and unchilled fruit mixture in same manner. Cover surface of pudding with plastic wrap. Put another 8-inch square glass or metal baking dish on top of plastic wrap and weight pudding evenly with about 6 pounds of weight (such as cans of food). (Chill pudding at least 8 hours and up to 1 day.)
• Just before serving, remove weights, baking dish, and plastic wrap from pudding, reserving juice that has spilled over into larger baking dish, and cut pudding into 6 portions. Transfer 4 portions with a spatula to plates and spoon reserved juices and chilled fruit mixture around them.
• Serve pudding with sour cream mascarpone.

SOUR CREAM MASCARPONE

Steps:

• In a bowl whisk together sour cream, mascarpone, and confectioners' sugar. (Mixture may be made 1 day ahead and chilled, covered.)

MASCARPONE CHEESECAKE

Steps:

• Make crust:
• Put oven rack in middle position and preheat oven to 350°F. Butter bottom and side of a 9-inch springform pan.
• Stir together cookie crumbs and butter in a bowl. Reserve 1/4 cup crumb mixture for sprinkling over cheesecake, then pat remainder onto bottom and 1 1/2 inches up side of springform pan (about 1 inch thick). Put pan in a shallow baking pan and bake until golden, about 10 minutes. Cool completely on a rack, about 25 minutes. Leave oven on.
• Make filling while crust bakes:
• Beat cream cheese, mascarpone, and sugar in a large bowl with an electric mixer at medium high speed until fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Add vanilla, lemon juice, and salt and mix at low speed until combined. Pour into cooled crust and bake until cake is set and puffed around edge but still trembles slightly when pan is shaken gently, 25 to 30 minutes. Cool slightly in springform pan on rack, about 20 minutes. (Cheesecake will continue to set as it cools.) Leave oven on.
• Make topping:
• Stir together sour cream, sugar, vanilla, lemon juice, and salt in a small bowl and spoon over cheesecake, spreading gently and evenly, leaving a 1/4-inch border around edge.
• Bake cheesecake until topping is set, about 10 minutes. Run a thin knife around edge to help prevent cracking. Sprinkle top with reserved crumbs and cool completely in pan on rack, then chill, loosely covered, at least 8 hours.

MASCARPONE MASHED POTATOES

Steps:

• Place potato halves into a large pot of salted water, bring to a boil, and reduce heat to medium-low. Cook until very tender, about 15 minutes. A knife should pierce the middle of a potato half easily. Transfer potatoes to a colander and drain thoroughly, about 5 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Whisk mascarpone cheese in a mixing bowl until smooth. Stir egg yolk and milk into mascarpone cheese, whisking until smooth; season with salt, black pepper, and cayenne pepper.
• Transfer potatoes to a separate large mixing bowl, add butter chunks to potatoes, and season with salt and black pepper. Mash butter into potatoes with a potato masher until fluffy; a few lumps are okay. Whisk mascarpone mixture into mashed potatoes.
• Spread mashed potatoes into a 9x13-inch baking dish. Smooth the top and use the tip of a spatula to lightly press the potatoes and lift up to create little peaks and valleys in the top.
• Bake in the preheated oven until potatoes are heated through and top is golden brown, about 20 minutes.