Mascarpone Sauce With Strawberries Ristorante Corona Recipes

Steps:

• Combine vinegar, 2 teaspoons sugar, and lemon juice in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil until syrup is reduced to scant 1/4 cup, about 3 minutes. Transfer to small bowl; cool completely. (Can be made 2 days ahead. Cover and refrigerate.)
• Combine mascarpone, cream, vanilla, and 2 tablespoons sugar in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours.
• Combine berries and remaining 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend. Let stand 30 minutes, stirring occasionally.
• Divide berries and syrup among 6 goblets. Top with mascarpone mixture.
• *Italian cream cheese, available at Italian markets and many supermarkets.

Steps:

• Custard:
• In a heavy saucepan, bring 3 cups milk, sugar, vanilla, mascarpone, and zest to a boil. In a bowl, dissolve cornstarch in 1 cup milk, add eggs and yolks, and stir well. Temper the egg mixture with the hot milk mixture, and then add all of the egg mixture into the milk mixture and cook until rather thick. Pour into a greased half-sheet pan, cover with parchment paper, and refrigerate until completely cooled.
• Sorbet:
• Puree all ingredients in a food processor. Pass through a sieve onto a sheet pan. Spread out on a sheet pan and transfer to the freezer. Once frozen, process again in a food processor until smooth and freeze again. Repeat process 1 more time. Keep in the freezer.
• Tuiles:
• Preheat the oven to 300 degrees F. In a medium bowl, whisk together the egg whites and half-and-half. In a separate bowl, combine the flour and sugar. Whisk the dry ingredients into the wet until fully incorporated. On a baking sheet lined with a silpat nonstick baking sheet or parchment paper, spread out circles of batter. Place in oven for 6 minutes. While hot, shape cookies as desired.
• Ganache:
• In a double boiler or heavy saucepan, bring the milk and heavy cream to a simmer. Add chopped chocolate and stir until chocolate is melted and shiny. Keep warm until ready to serve.
• Just before serving, cut custard using a triangle mold. Dust in flour, then eggs, and then bread crumbs. In a skillet, melt oil and butter over medium-high heat. Add bread crumb-covered triangles to the pan and cook until golden brown.
• To serve, sauce plate with ganache, and place custard on 1 side of plate. Place sorbet on top of custard, and place a tuile on top of the sorbet. Place julienned strawberry with mint opposite custard.

Steps:

• In blender, blend egg yolks for 1 minute. Add mascarpone and blend for 30 seconds. Push mixture down with rubber spatula, and blend 30 seconds more.
• Add Grand Marnier and sugar. Blend for another 30 seconds.
• Beat egg whites until stiff and glossy. Fold into sauce.
• Put sauce into refrigerator until serving time.
• Pour sauce into serving dish, and serve with fresh fruit or genoise cake.

Steps:

• Tightly wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Mix biscotti crumbs and butter in bowl. Press mixture evenly onto bottom (not sides) of prepared pan. Chill 30 minutes.
• Preheat oven to 350°F. Using electric mixer, beat cream cheese, mascarpone and 1 1/4 cups sugar in large bowl until smooth. Add eggs 1 at a time; beat just until blended. Spread cheese mixture evenly over crust in pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake is golden and center of cake moves only slightly when pan is shaken, about 1 hour 10 minutes.
• Transfer cake to rack; cool 1 hour. Chill overnight. (Cake can be made 2 days ahead. Cover and keep chilled. Remove from refrigerator 30 minutes before serving.)
• Mix strawberries, 1/2 cup plus 2 tablespoons sugar and vinegar in large bowl. Let stand at room temperature until juices form, about 30 minutes.
• Cut cake into wedges. Spoon strawberries alongside and serve.

Steps:

• Stir first 3 ingredients in medium bowl to blend. Cover mascarpone cream; chill.
• Stir strawberry preserves in heavy small saucepan over low heat until melted. Spread 1/2 tablespoon preserves over 1 side of each crepe. Fold crepes in half, enclosing preserves. Fold crepes in half again, forming triangles.
• Mix sugar and cinnamon in small bowl. Spread butter over both sides of crepes. Sprinkle cinnamon sugar over both sides of crepes. Transfer to baking sheet. (Can be made 6 hours ahead. Cover crepes and refrigerate. Keep mascarpone cream refrigerated.)
• Preheat oven to 200°F. Spray large nonstick skillet with vegetable oil spray and heat over medium-high heat. Add 6 crepes to skillet. Sauté until sugar begins to caramelize, about 45 seconds per side. Transfer crepes to another baking sheet; keep warm in oven. Repeat with remaining crepes, wiping skillet and spraying with vegetable oil spray before each batch.
• Arrange 3 crepes on each plate. Spoon Fresh strawberry marmalade over crepes. Spoon dollops of mascarpone cream atop marmalade and serve.

Steps:

• Make tart shell:
• Blend together flour, sugar, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Beat together yolk, vanilla, lemon juice, and water with a fork, then drizzle over flour mixture and stir with fork (or pulse) until mixture comes together.
• Gently knead with floured hands on a lightly floured surface until a dough forms, then gently knead 4 or 5 times. Press into a 5-inch disk. Place in center of tart pan and cover with plastic wrap. Using your fingers and bottom of a flat-bottomed measuring cup, spread and push dough to evenly cover bottom and side of pan. Prick bottom of tart shell all over with a fork and freeze until firm, about 10 minutes.
• Preheat oven to 375°F with rack in middle.
• Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove foil and weights and continue to bake until shell is deep golden all over, about 20 minutes more. Cool in pan, about 45 minutes.
• Make filling while tart shell cools:
• Stir together strawberries and granulated sugar in a bowl and let stand, stirring occasionally, 30 minutes. Strain in a sieve set over a small saucepan, reserving berries. Add Port to liquid in saucepan and boil until reduced to about 1/4 cup, 10 to 15 minutes. Transfer to a small bowl to cool slightly.
• Meanwhile, whisk together mascarpone, confectioners sugar, lemon juice, zest, vanilla, and a pinch of salt until stiff.
• Assemble tart:
• Spread mascarpone mixture evenly in cooled tart shell, then top with strawberries. Drizzle Port glaze all over tart.

Steps:

• Combine mascarpone, 3 tablespoons Marsala, cream, and 2 tablespoons sugar in medium bowl. Stir gently until well blended. Combine strawberries, remaining 3 tablespoons Marsala, and 1 tablespoon sugar in another medium bowl; toss to blend. Cover mascarpone and berry mixtures; refrigerate 30 minutes.
• Place 2 tablespoons crumbled cookies in each of 6 goblets. Divide strawberry mixture with juices among goblets. Top berries with mascarpone mixture, then remaining cookies. Cover and chill at least 30 minutes and up to 2 hours.
• *Mascarpone (Italian cream cheese) and amaretti cookies are available at Italian markets and many supermarkets.

Steps:

• Using larger strawberries, trim tops and bottoms of strawberries to level. Using small melon baller, scoop out center of each strawberry.
• In medium bowl, mix cheese, powdered sugar, milk and extract until smooth. Spoon cheese mixture into small resealable food freezer plastic bag or pastry bag fitted with star tip; seal bag. Cut small hole in bottom corner of plastic bag. Squeeze bag to pipe cheese mixture into strawberries; top with almonds.

Steps:

• In a small saucepan, bring sugar and vinegar to a boil; cook until liquid is reduced to 1/4 cup, about 2 minutes., In a small bowl, combine the cheese, confectioners' sugar and vanilla. Divide strawberries among four dessert plates. Top with cheese mixture; drizzle with balsamic mixture.