Sambuca Mascarpone Cream Recipes

STRAWBERRIES AND SAMBUCA CREAM

Steps:

• In a medium bowl, whisk together mascarpone, sour cream, honey, and sambuca until smooth and creamy. To serve, dip strawberries in sambuca cream.

STRAWBERRIES IN SAMBUCA

Steps:

• Bring water, sugar, and lemon juice to a boil in a 2- to 3-quart saucepan. Scrape seeds from vanilla bean into saucepan using tip of a paring knife and add pod. Bring to a boil, stirring until sugar has dissolved, then boil until reduced to about 1 cup, 8 to 10 minutes. Stir in Sambuca.
• Transfer syrup to a bowl and let cool completely. Stir in strawberries and let stand at room temperature 30 minutes to 1 hour. Discard pod.

SAMBUCA SHRIMP

Steps:

• Melt butter, add minced garlic and 2 tbsp of the butter, add the heavy cream and mix well.
• Can refrigerate at this point for a couple of hours to allow the garlic flavor to blend.
• In a heavy skillet, melt the remaining butter on med/high heat and saute the thawed shrimp until heated through.
• Add Sambuca and flambe, (if open flame, remove from heat).
• Reduce heat immediately and add the butter, garlic and cream mixture.
• Simmer for about 5 minutes and serve immediately.

SAMBUCA MASCARPONE CREAM

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.