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Will these ingredients work together??

post #1 of 5
Thread Starter 

I'm doing the traditional all-fish dinner on Christmas Eve and found out I've got more guests coming than what I had originally thought.  The net result is, now I have to do a dessert.  Family will just eat the food but guests... well, you know.

 

I came up with an idea (no I don't have the measurements yet) but thought I'd make something lemony.   I'm going to take marscapone cheese, lemon zest, a little lemon juice, sugar and thought I'd add some whipped cream to the mix and serve it with some chocolate curls over the top.

 

My question is, if I blend the cheese mixture with the lemon juice and zest, I want to make sure it won't curdle the whipped cream when blended in.   I guess if I go with more zest and less juice, I should be okay.

 

Thoughts?

 

I also plan to serve a toscanita.... that is cantucci biscotti and vin santo so I thought this light dessert would fly.

 

Thanks!!

 

post #2 of 5

I make that exact mascarpone mixture for my berry trifle.  In a sauce pan I gently melt the sugar with the lemon juice into a simple syrup, just until the sugar is dissolved.  Then mix with the room temperature mascarpone. 

 

It's delicious, however it doesn't just go on its own with chocolate curls.  Why not go to your local bakery and pick up a pound cake, then slice it, brush the slice with a little liquer, top it with the mascarpone mixture, and then drizzle with some sort of fruit compote?  I usually make fruit compote with berries but it's best to use seasonal fruit, probably clementines or pears.  Let me know if you need a recipe.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #3 of 5
Thread Starter 

Koukouvagia

 

Thanks.. good idea.   I can put it over some Panettone slices with some limoncello ....

 

E perfetto.. Grazie!

post #4 of 5

Careful beating the mascarpone.  It might separate if you beat it too hard and long.

post #5 of 5

There's no need to beat it.  If the cheese is at room temp and the simple syrup is warm it just needs a good stirring.  Careful though if you're making it the day before and stick it in the fridge.  It will harden to the consistency of cold mascarpone again so let it thaw a bit before serving.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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