Grappa Mascarpone Cream Recipes

ITALIAN AUTHENTIC MASCARPONE CREAM RECIPE

Steps:

• In a little saucepan place the sugar and then add the water.
• Mix a little to dissolve the sugar then bring this syrup up to 121°C (250 F).If you don't have a thermometer, the syrup will be ready when small and white bubbles will form on the surface.
• Whip up the egg yolks with a stand mixer at maximum speed. When the syrup is ready, pour it over the egg yolks and keep whisking.
• Work the cream until completely cooled (about 10 minutes)
• In a bowl, mix the mascarpone to make it creamy then add it to the egg and sugar cream.
• When the ingredients are well blended, the mascarpone cream will be ready.

EASY MASCARPONE CREAM

Steps:

• In a medium bowl beat the cream and sugar until thick peaks appear (very thick).
• In a medium bowl beat (with same beaters) the mascarpone and vanilla until smooth and creamy.
• Add the whipped cream to the mascarpone mixture and whisk strongly until smooth. Don't over mix. Use as a topping for cakes or fresh fruit. Enjoy!

GRAPES IN GRAPPA WITH MASCARPONE

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.

GRAPPA MASCARPONE CREAM

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.

POLENTA PUDDING WITH BLACKBERRY COMPOTE AND MASCARPONE CREAM

Steps:

• Make cake:
• Preheat oven to 325° F. and butter and flour a 12-inch round cake pan.
• In a bowl with an electric mixer beat together butter and confectioners' sugar until light and fluffy. Split vanilla bean lengthwise. Scrape seeds from pod and add to butter mixture. Beat in whole eggs and egg yolks 1 at a time, beating well after each addition, and fold in flour and cornmeal. Pour batter into pan and bake cake in middle of oven 1 hour and 15 minutes, or until golden. Invert cake onto a rack and cool completely. Transfer cake to a large platter.
• Make compote:
• In a saucepan cook blackberries, granulated sugar, and grappa over moderate heat, stirring occasionally, 10 minutes, or until sugar is dissolved.
• Pour compote over cake. Let pudding stand, loosely covered, at room temperature at least 6 hours and up to 1 day.
• Make mascarpone cream:
• In a bowl with an electric mixer beat mascarpone until light and fluffy. Add cream and granulated sugar and beat mixture until it holds soft peaks.
• Garnish pudding with blackberries and serve with mascarpone cream.

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.