Cherries And Blueberries With Frangelico Mascarpone Recipes

CREPES WITH MASCARPONE AND CHERRIES

Steps:

• In a small bowl combine the mascarpone, chocolate chips, 1/2 cup sugar and a pinch of cinnamon. Set aside. If making more than 2 hours ahead reserve in the refrigerator but let come to room temperature before serving. In a small saucepan over medium heat, combine the cherries, remaining 3/4 cup sugar, lemon zest and juice and a splash of water. Cook until the cherries have let off their juice and the flavor has concentrated, about 10 to 12 minutes. When done the cherries should be very sweet and the juice should be syrupy.
• To assemble:
• Schmear some of the mascarpone/chocolate mixture, about 1/4-inch thick, onto the lower half of a crepe. Fold the top half over the bottom to create a perfect half circle and press to secure. Fold the crepe in half again, to create a loose triangle. Repeat this process with remaining 7 crepes. To serve, arrange 2 triangles on each serving plate and spoon the stewed cherries over the tops.
• Batter: In a mixing bowl, add the flour and salt and make a well in the center. Add the eggs, milk, club soda and 3 tablespoons of melted butter into the center of the well and whisk together until just combined. The mixture should be like VERY loose pancake batter. If the mixture is a little thick, whisk in a little more milk. Let the batter sit for at least 30 minutes before using.
• Crepes:
• Melt about a 1/2 teaspoon of butter in a small nonstick saute pan. The butter should coat the bottom of the pan, if there is a lot of excess, wipe it out with a paper towel. Keep the paper towel handy in case you need it again (you will).
• Put the pan over medium heat. Fill a 2-ounce ladle, almost to the top, with batter and pour it into the preheated pan, tipping and rolling the pan, as you ladle the batter, to evenly cover the bottom. This will take a little practice, even when you are an experienced crepe maker the first couple always get wasted. Accept it and move on.
• When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, turn the crepe over and cook it for about 1 minute on the other side. Remove the crepe from the pan to a plate and let cool. Stack the crepes as they are cooked between parchment paper squares. Repeat this process, until all the batter is used, wiping the pan with your paper towel or melting a little more butter to the pan, as needed.

CHERRIES AND BLUEBERRIES WITH FRANGELICO MASCARPONE

Steps:

• Mix mascarpone, Frangelico, 1/2 of the sweetener and jam; refrigerate.
• Combine cherries and blueberries with the remaining 1/2 of the sweetener. Let stand at room temperature for 20-30 minutes (or chill, if you prefer).
• Spoon mascarpone into a small shallow bowl or glass. Top with cherries and blueberries, sprinkle amaretti over; serve immediately.

VERY BERRY TRIFLE

Steps:

• Mix the berries and cherry jam together, and spoon into your trifle bowl. Scatter over the madeira cake and push down a little into the berries.
• Put the custard, mascarpone and 3 tbsp sugar in a bowl together and beat until smooth, then dollop all over the trifle. Put the double cream, remaining 2 tbsp sugar and sherry in a bowl and beat until soft peaks form. Cling film both the trifle bowl and cream and chill until ready to serve. You can do this up to 24 hours in advance.
• To serve, spoon the sherry cream all over the trifle, then scatter with your favourite decoration.

DRUNKEN CHERRIES WITH MASCARPONE CREAM

Steps:

• In a medium bowl, whisk together brandy and 1/4 cup sugar until sugar is mostly dissolved, about 2 minutes. Add lemon juice, fennel seeds, and pepper; whisk to combine. Add lemon zest and cherries and stir until combined. Refrigerate, covered, 24 hours (or up to 3 days), stirring occasionally.
• In a small bowl, whisk mascarpone until loose and shiny, about 2 minutes. In a medium bowl, using an electric mixer, beat cream and 2 teaspoons sugar on high until soft peaks form, about 2 minutes. Whisk in vanilla. Fold mascarpone into whipped cream until well combined. Divide cherries and liquid among 4 plates. Serve with mascarpone cream and biscotti.

MASCARPONE-FILLED CAKE WITH SHERRIED BERRIES

Steps:

• Make cake:
• Preheat oven to 350°F with rack in middle. Butter a 9-inch round cake pan (2 inches deep). Line bottom with a round of parchment paper, then butter parchment.
• Sift together flour, baking powder, baking soda, and salt.
• Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Beat in vanilla. Add eggs 1 at a time, beating well after each addition. With mixer at low speed, beat in buttermilk until just combined. Add flour mixture in 3 batches, mixing after each addition until just combined.
• Spread batter in cake pan, smoothing top. Rap pan on counter several times to eliminate air bubbles.
• Bake until golden and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Discard paper and reinvert cake onto rack to cool completely.
• Macerate berries:
• Bring Sherry and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Put berries in a bowl and pour hot syrup over them, gently tossing to coat. Let stand 15 minutes.
• Make cream and assemble cake:
• Beat mascarpone and cream with sugar in a large bowl using cleaned beaters until mixture just holds stiff peaks.
• Halve cake horizontally with a long serrated knife. Carefully remove top half and reserve. Put bottom half on a plate, then spread evenly with all of cream and replace top half. Serve with berries.