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
MASCARPONE CHEESECAKE WITH BALSAMIC STRAWBERRIES
Categories Cake Fruit Dessert Bake Vinegar Cream Cheese Strawberry Spring Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Tightly wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Mix biscotti crumbs and butter in bowl. Press mixture evenly onto bottom (not sides) of prepared pan. Chill 30 minutes.
- Preheat oven to 350°F. Using electric mixer, beat cream cheese, mascarpone and 1 1/4 cups sugar in large bowl until smooth. Add eggs 1 at a time; beat just until blended. Spread cheese mixture evenly over crust in pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake is golden and center of cake moves only slightly when pan is shaken, about 1 hour 10 minutes.
- Transfer cake to rack; cool 1 hour. Chill overnight. (Cake can be made 2 days ahead. Cover and keep chilled. Remove from refrigerator 30 minutes before serving.)
- Mix strawberries, 1/2 cup plus 2 tablespoons sugar and vinegar in large bowl. Let stand at room temperature until juices form, about 30 minutes.
- Cut cake into wedges. Spoon strawberries alongside and serve.
STRAWBERRY, MASCARPONE, AND MARSALA BUDINI
Categories Dessert No-Cook Kid-Friendly Strawberry Marsala Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Combine mascarpone, 3 tablespoons Marsala, cream, and 2 tablespoons sugar in medium bowl. Stir gently until well blended. Combine strawberries, remaining 3 tablespoons Marsala, and 1 tablespoon sugar in another medium bowl; toss to blend. Cover mascarpone and berry mixtures; refrigerate 30 minutes.
- Place 2 tablespoons crumbled cookies in each of 6 goblets. Divide strawberry mixture with juices among goblets. Top berries with mascarpone mixture, then remaining cookies. Cover and chill at least 30 minutes and up to 2 hours.
- *Mascarpone (Italian cream cheese) and amaretti cookies are available at Italian markets and many supermarkets.
BALSAMIC STRAWBERRIES WITH WHIPPED MASCARPONE CHEESE
Categories Dairy Dessert Vinegar Strawberry Spring Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Combine vinegar, 2 teaspoons sugar, and lemon juice in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil until syrup is reduced to scant 1/4 cup, about 3 minutes. Transfer to small bowl; cool completely. (Can be made 2 days ahead. Cover and refrigerate.)
- Combine mascarpone, cream, vanilla, and 2 tablespoons sugar in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours.
- Combine berries and remaining 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend. Let stand 30 minutes, stirring occasionally.
- Divide berries and syrup among 6 goblets. Top with mascarpone mixture.
- *Italian cream cheese, available at Italian markets and many supermarkets.
STRAWBERRY MASCARPONE CREPES
These lovely strawberry crepes were my mom's Sunday morning specialty. She grew all her own herbs, including plenty of basil for this recipe and other favorites. -Shannon Soper, West Bend, Wisconsin
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 1h5m
Yield 8 crepes.
Number Of Ingredients 21
Steps:
- In a blender, combine the batter ingredients; cover and process until smooth. Cover and refrigerate for 1 hour., Meanwhile, for filling, in a small bowl, combine the cheese, confectioners' sugar, basil and lemon juice. Gently fold in strawberries. Cover and refrigerate for at least 30 minutes. , For topping, in a small bowl, combine the strawberries, sugar, orange juice, extract and salt. Let stand for 30 minutes. , Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat; pour about 1/4 cup batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Spoon filling over crepes; roll up. Serve with strawberry topping.
Nutrition Facts : Calories 334 calories, Fat 20g fat (11g saturated fat), Cholesterol 129mg cholesterol, Sodium 175mg sodium, Carbohydrate 32g carbohydrate (21g sugars, Fiber 2g fiber), Protein 7g protein.
MASCARPONE SAUCE WITH STRAWBERRIES (RISTORANTE CORONA)
Steps:
- In blender, blend egg yolks for 1 minute. Add mascarpone and blend for 30 seconds. Push mixture down with rubber spatula, and blend 30 seconds more.
- Add Grand Marnier and sugar. Blend for another 30 seconds.
- Beat egg whites until stiff and glossy. Fold into sauce.
- Put sauce into refrigerator until serving time.
- Pour sauce into serving dish, and serve with fresh fruit or genoise cake.
Nutrition Facts : @context http, Calories 506, UnsaturatedFat 4 grams, Carbohydrate 101 grams, Fat 8 grams, Fiber 19 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 78 milligrams, Sugar 65 grams, TransFat 0 grams
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