White Chocolate Mascarpone Butter Food

MASCARPONE AND DARK CHOCOLATE CREAM IN WHITE CHOCOLATE CUPS

Steps:

• Line 8 muffin cups with paper liners. Melt the white chocolate in top of double boiler over simmering water, stirring until smooth. Spoon 1 tablespoon melted chocolate into each paper liner. Using a pastry brush, coat the chocolate evenly over the bottom and up the sides of the liners. Freeze until the chocolate is firm, about 30 minutes. Remelt the white chocolate in the bowl. Spoon 1 tablespoon into each cup and brush over the bottom and up the sides, forming a second coat. Freeze until completely set, about 1 hour.
• Melt the bittersweet chocolate in top of a clean double boiler over simmering water, stirring until smooth. At this point, set aside to cool completely.
• Using an electric mixer, beat the cream and sugar in a large bowl until soft peaks form. Set the whipped cream aside.
• Using an electric mixer, beat the mascarpone cheese, melted bittersweet chocolate, orange peel, and vanilla in a large bowl just until smooth and glossy, about 30 seconds (do not overmix). Fold the whipped cream into the chocolate mixture in 2 batches. Transfer the mousse to a pastry bag fitted with a star tip. Pipe the mousse into the white chocolate cups. Sprinkle the white chocolate curls over the mousse and serve immediately, or cover and refrigerate overnight, and then let stand at room temperature 1 hour before serving.

WHITE CHOCOLATE MASCARPONE FROSTING

Steps:

• In a small pan, warm the cream over medium heat till it feels hot, don't let it simmer. Place the chocolate in a heatproof bowl and pour the warm cream over top. Whisk till the chocolate melts. set bowl in ice bath till chilled. Place a piece of plastic wrap on the surface of the mixture and a second one over the bowl and place in fridge for 4 hours (can be done 1 day ahead) In the bowl with electric mixer fitted with whisk attachment, combine the cheese and half the white chocolate mixture and whip 2 minutes till mixed. Add he remaining chocolate mixture and mix on high till frosting hold a peak.
• **Mascarpone cheese is from Italy and is sold in small tubs in most stores. Yield is approx but it is enough to frost 12-16 cupcakes.**Time indicated is chill time.

WHITE CHOCOLATE, MASCARPONE & PISTACHIO CHEESECAKE

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.