Sambuca Mascarpone Cream Recipes

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.

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.