GRAPES IN GRAPPA WITH MASCARPONE
Sweetened mascarpone cheese is a rich counterpoint to the refreshing grapes.
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Cut 2 1/2 cups grapes in half; place in bowl. Add 1/3 cup grappa. Let stand at least 3 hours, stirring occasionally.
- Purée remaining 1 1/2 cups grapes in processor. Transfer to strainer set over bowl. Press on solids in strainer to extract as much liquid as possible; discard solids in strainer. Transfer 1/2 cup grape juice to medium bowl (reserve any remaining juice for another use). Add remaining 2 tablespoons grappa, mascarpone, powdered sugar and 2 1/2 teaspoons lemon peel to bowl with grape juice; whisk until well blended. (Grapes and sweetened mascarpone can be made 1 day ahead. Cover separately and chill.)
- Divide mascarpone mixture among 6 glasses. Top with grape mixture. Sprinkle with remaining 1 teaspoon lemon peel and serve.
MASCARPONE AND WILD BERRY TART
Steps:
- For the crust: In a stand mixer, add the flour, sugar, pinch of salt and lemon zest. Mix together for about 30 seconds.
- With a sharp knife, open the vanilla bean, remove the seeds and add them to the other ingredients in the mixer.
- With the mixer on a medium speed, add the cold butter and mix until it looks like coarse crumbs.
- In a small bowl, beat together the yolks and grappa and add it to the mixture. Keep the machine running on medium speed. The dough will come together (it only takes a few seconds) and as soon as it starts leaving the sides of the bowl, turn off the machine, and by hand on a flat surface, work into shape of a disk. Cover with plastic wrap and refrigerate for about an hour.
- Preheat the oven to 425 degrees F. Butter an 11-inch tart pan very well.
- On a floured surface, roll out the dough to about 1/4-inch thick, and then gently lay it into the tart pan. Press the dough lightly into the round edges, then, using your fingers, press on the edges of the pan, cutting off the excess.
- With a fork, poke the dough several times, all the way through to the pan. The tart will try to "rise" in the oven, so poking the tart helps it breathe in the hot air.
- Bake in the oven until golden and crisp, about 20 minutes. Set aside on a cooling rack for about 30 minutes.
- For the filling: Use a hand mixer to whip together the mascarpone, cream, grappa, sugar, and vanilla seeds in a large bowl. Whip until you have soft peaks.
- Spread the filling on top of the cooled crust. Add the berries by just dropping them on the cream, there is no need to push the fruit. If the cream is light and fluffy they will slowly drop into the filling. Top with shaved dark chocolate.
ESPRESSO GRANITA WITH GRAPPA CREAM
This intensely flavored granita is the perfect answer for those who don't want to choose between a nice macchiato and a sweet finish to the meal. The Grappa Cream adds an elegant, and boozy, touch. Although it has only three ingredients, you need to plan ahead for the granita. It will take about 6 hours to freeze, and you need to fluff it with a fork every hour to ensure the texture is light.
Yield makes 6 1-cup servings
Number Of Ingredients 8
Steps:
- In a large heatproof bowl, combine the coffee and both sugars and stir until the sugars dissolve. Place the mixture in a metal container (a pie tin would work well) and put in the freezer. Stir with a fork about every hour, lifting and separating the crystals. It will take about 6 hours to freeze completely. Scoop into stemmed glass bowls or martini glasses and serve with the Grappa Cream.
- Whip the cream until well thickened but not airy. Add the sugar and salt and whisk to incorporate completely. Add the grappa and whisk to combine.
GRAPPA MASCARPONE CREAM
Provided by Bryan Miller
Categories dinner, dessert
Time 10m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Beat cream while slowly adding sugar until firm peaks form.
- In a separate bowl, beat the mascarpone. Add the whipped cream and grappa, blending well.
- To serve, slice each cake into six pieces and place on a dessert plate. Place persimmon wedges around the cake. Place about a tablespoon of mascarpone cream on each plate.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 16 grams, Protein 2 grams, SaturatedFat 9 grams, Sodium 87 milligrams, Sugar 4 grams
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