STONE-FRUIT SHORTCAKES WITH MASCARPONE CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Add the vanilla extract, sugar, 1 cup water and orange juice to a medium saucepan. Whisk the mixture over medium-high heat until the sugar has dissolved. Add the peaches and plums and bring to a boil. Reduce the heat and simmer until the fruit is tender and the syrup has reduced slightly, about 15 minutes. Let cool for 15 minutes.
- In a medium bowl, beat the cream with an electric mixer until thick. Add the confectioners' sugar and vanilla and continue to beat until the cream holds soft peaks. Add the mascarpone cheese and beat until thick and smooth.
- Place the shortcakes on serving plates. Spoon some of the poached fruit on the bottom half of each shortcake and top with a dollop of the whipped cream. Add the top of the shortcake and drizzle with the fruit syrup.
SUMMER FRUIT SHORTCAKES
These shortcakes are a delicious way to enjoy summer's fruits!!!
Provided by MICHELLE0011
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Sift together the flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Using a pastry blender or two forks, cut in the cold butter until the mixture resembles coarse crumbs. Make a well in the middle of the flour mixture; pour in the buttermilk and milk, and mix just until the dough gathers together. Do not overwork. Cover the bowl, and allow dough to rest 10 to 15 minutes. Roll or pat the dough into 6 rounds, each about 3 inches in diameter. Place on prepared baking sheet.
- Bake in preheated oven until puffed and golden, about 15 minutes. Place on a rack and cool to room temperature.
- Meanwhile, combine the blueberries, apricots, and cherries in a bowl. Toss to blend and set aside.
- Beat the whipping cream in a mixing bowl until soft peaks form. Stir in 2 tablespoons confectioners' sugar; continue beating until stiff peaks form. Split the shortcakes in half and place the bottom halves on 6 serving plates. Spoon whipped cream over each half, top with fruit, and place a shortcake top on each. Dust tops with remaining 1 tablespoon confectioners' sugar.
Nutrition Facts : Calories 387 calories, Carbohydrate 48.1 g, Cholesterol 62.7 mg, Fat 20 g, Fiber 3.5 g, Protein 6.1 g, SaturatedFat 12.1 g, Sodium 379.7 mg, Sugar 19.5 g
MASCARPONE BRULEE WITH FRESH BERRIES
Since the weather is warming up two things come to mind: what am I going to make with all those sweet berries and how can I avoid turning on my oven? This dessert is so fast and easy and looks cooked because we brulee sugar on top of the mascarpone. I'm not a big dessert person but this is my idea of the perfect finish to that early summer dinner.
Provided by Chef John
Categories Desserts
Time 2h15m
Yield 4
Number Of Ingredients 10
Steps:
- Mix strawberries, blackberries, 1/3 cup sugar, and orange juice together in a bowl. Cover the bowl with plastic wrap and refrigerate, 2 hours to overnight.
- Stir mascarpone cheese, lemon zest, 1/2 teaspoon sugar, and vanilla extract together in a bowl.
- Spread mascarpone mixture over the top of each shortcake half; sprinkle about 1 teaspoon sugar over the top to cover. Caramelize the sugar using a kitchen torch, 20 to 30 seconds per shortcake. Place each shortcake in a shallow bowl and surround with berries and accumulated juices.
Nutrition Facts : Calories 485.9 calories, Carbohydrate 48.7 g, Cholesterol 71 mg, Fat 31.1 g, Fiber 4.1 g, Protein 7.2 g, SaturatedFat 15.2 g, Sodium 195.9 mg, Sugar 28.3 g
MIXED FRUIT SHORTCAKES
This delightful downsized recipe makes just two biscuitlike shortcakes. Fill them with fresh fruit of your choice and top with whipped cream for an impressive dinner finale. -Sue Ross, Casa Grande, Arizona
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the berries, peaches and 2 teaspoons sugar; set aside. In another bowl, combine the flour, baking powder and salt; cut in shortening until mixture is crumbly. Stir in milk just until moistened. Drop by lightly packed 1/3 cupfuls 2 in. apart onto an ungreased baking sheet. Gently flatten into 2-1/2-in. circles. Sprinkle with remaining sugar. , Bake at 425° for 10-12 minutes or until golden brown. Remove to a wire rack to cool. Split shortcakes in half horizontally. Spoon fruit onto bottoms; spread whipped cream over fruit or on the shortcake tops.
Nutrition Facts : Calories 329 calories, Fat 13g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 311mg sodium, Carbohydrate 48g carbohydrate (20g sugars, Fiber 5g fiber), Protein 5g protein.
SUMMER FRUIT & MASCARPONE TART
Think of this summer fruit tart with whipped mascarpone as an oversized millefeuille. It's very easy to make, but impressive enough for a special gathering
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 1h
Yield Serves 15-18
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Unroll 1 pastry sheet, but leave it on the parchment. Place it on a baking tray, dust with 2 tbsp icing sugar, then cover with another sheet of parchment and another baking tray. Pour baking beans into the tray to weigh it down, or use empty cans. Bake for 30 mins, then check if the pastry is golden all over. If not, return for another 5 mins or so. Repeat with the other pastry sheet (or cook both together if you have enough trays). Once out of the oven, trim the edges with a large, sharp knife. Leave to cool.
- Softly whip the mascarpone, cream, vanilla and remaining icing sugar, then transfer half to a disposable piping bag fitted with a 1.5cm round nozzle (or just snip off the corner). Pipe blobs of the mascarpone cream over the surface of one piece of pastry, right up to the edges. Top with half the fruit and dust with a little icing sugar.
- Top with the second piece of pastry, more mascarpone cream (refilling the bag when you need to), the remaining fruit, a dusting of icing sugar and, finally, some mint leaves. Use a serrated knife to cut through the layers without squashing the whole tart. Best served within an hour or two, but leftovers will keep for up to two days in the fridge.
Nutrition Facts : Calories 547 calories, Fat 46 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
SUMMER SHORTCAKE
Your heart will be true to this red, white, and blue shortcake, perfect for the Fourth of July.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 14
Steps:
- Make the biscuits: Preheat oven to 450 degrees. In a food processor, pulse flour, granulated sugar, baking powder, baking soda, and salt until combined. Add butter, and pulse until largest pieces are the size of peas. Add cream cheese, and pulse again until largest pieces are the size of peas. Add buttermilk, and pulse until dough comes together. Transfer to a bowl, and gently knead into a ball. Cover with plastic wrap, and let rest in the refrigerator at least 1 hour (or overnight).
- Divide dough in half. Working with one portion at a time on a lightly floured work surface, pat into a disk, then roll into a 10-inch round. Transfer to baking sheets lined with parchment paper.
- Brush biscuits with buttermilk. Generously sprinkle raw or sanding sugar over tops and sides. Brush off sugar from parchment. Bake until dough has risen slightly and is golden brown, 12 to 15 minutes (if bottoms brown too quickly, reduce temperature to 400 degrees). Leave biscuits on sheets. Using a 2 1/2-inch star cutter, cut out (but do not remove) 7 stars from one biscuit while it is still warm. Let cool.
- Using a paring knife, carefully remove star shapes. Reserve for snacking or another use. (Biscuits can be made up to 8 hours ahead; store on wire racks, and cover loosely with plastic wrap.)
- Make the filling: Combine blueberries, strawberries, and 2 tablespoons sugar, and let macerate until juicy, 10 minutes.
- Just before serving, beat cream to medium peaks with remaining tablespoon sugar and the vanilla.
- Assemble the cake: Place uncut biscuit on a large plate. Spoon half the berries and their juices on top of biscuit, then spread the whipped cream over berries. Top with all but about 1/2 cup berries. (Make sure surface is even; it will support the top biscuit and prevent it from breaking.) Carefully place cutout biscuit on top. Fill star cutouts with reserved berries. Serve immediately, or refrigerate, uncovered, up to 3 hours.
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- There are two options for this step: by hand using a pastry cutter or using a food processor. You can do it either way. To use a pastry cutter: Whisk the flour, confectioners’ sugar, and salt together in a medium bowl. Place the cubed butter on top and cut in using the pastry cutter until the entire mixture resembles pea-sized crumbs– a few larger crumbs is OK. Pour the heavy cream mixture on top and stir to combine. You can use your hands to really get it all combined if needed. To use a food processor: Place the flour, confectioners’ sugar, and salt in a food processor. Pulse a few times to blend. Add the cubed butter and pulse until the mixture resembles pea-sized crumbs– a few larger crumbs is OK. Add the heavy cream mixture, then pulse until the dough comes together and forms a ball.
- Place the dough on a lightly floured surface and flatten into a 1-inch thick disc. Wrap the dough in plastic wrap and refrigerate for 1 hour or up to 2 days. (See make ahead tips.)
- Remove dough from the refrigerator and roll out into a 9-inch circle. Place into a greased 9-inch tart pan and press it down into the pan and up the sides until it is even all around. Refrigerate as the oven preheats or for at least 10 minutes. Cold dough is important.
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