MASCARPONE CREME "CUSTARD"
I use this instead of custard when I make a fruit tart. Alternatively, it works great for making a parfait with strawberries, mini chocolate chips, and shortbread cookie pieces. Prep time include 30 minutes in the refrigerator.
Provided by YoungEngineer
Categories Dessert
Time 53m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Blend mascarpone, milk, powdered sugar with an electric mixer.
- Pour water into a microwave safe bowl or a saucepan, then sprinkle gelatine on top.
- Allow gelatine to bloom in water for at least 30 seconds.
- Boil gelatine-water mixture for at least 30 seconds, then remove from heat.
- Combine gelatine mixture, mascarpone mixture, and vanilla using electric mixer.
- Allow mascarpone creme to set slightly in refrigerator for about 30 minutes, then blend again with mixer.
- Use this creme with pastries, fruit tarts, or parfaits.
Nutrition Facts : Calories 52.1, Fat 0.6, SaturatedFat 0.3, Cholesterol 2.1, Sodium 9.1, Carbohydrate 10.7, Sugar 9.8, Protein 1
PEAR GRATIN WITH MASCARPONE CUSTARD
Provided by Nancy Harmon Jenkins
Categories dessert, side dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- To make the custard, heat the milk in a heavy saucepan until it is almost boiling. In a separate bowl, beat egg yolks until they are light and pale-colored. Beat sugar into the yolks, tablespoon by tablespoon. Add flour and beat until smooth. Add heated milk to the yolk mixture in a slow stream, beating constantly. Beat until smooth. Return the mixture to the saucepan and cook, stirring constantly, until mixture comes to a boil. Boil for 2 minutes. Remove from heat and chill.
- When the mixture is thoroughly chilled, remove from refrigerator and whisk until smooth. Fold the mascarpone into the mixture. In a separate bowl, beat the cream until medium-stiff and fold into the custard mixture. Stir in vanilla and chill until ready to use.
- To make the gratin, preheat the oven to 450 degrees. Melt the butter in a large cast-iron skillet over medium heat. Add sugar and stir constantly until a golden brown caramel develops. Remove from heat.
- Arrange the pear halves, cut side down, on top of the caramel and scatter minced ginger, if desired, over the pears. Cover the pears with foil and bake for 15 minutes or until tender when pierced with a skewer.
- Place two pear halves in each of six individual gratin dishes. Divide the caramel among the dishes. Pour about 1 cup of custard into each gratin dish, covering the pears. Place the gratin dishes on a baking sheet for easier handling and bake for 5 minutes. Remove from oven.
- Change the oven setting to broil. Place gratins on the upper rack of the oven and broil carefully until the custard bubbles and browns, about 1 1/2 minutes. Watch very carefully; do not burn.
Nutrition Facts : @context http, Calories 1067, UnsaturatedFat 23 grams, Carbohydrate 106 grams, Fat 71 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 43 grams, Sodium 208 milligrams, Sugar 91 grams, TransFat 0 grams
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