Side Pannel
Berries with Caramel Mascarpone
Berries with Caramel Mascarpone
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 1/2 c White sugar
- 1/2 c Water
- 1 1/2 c Heavy (whipping) cream
- 8 oz Mascarpone
Directions
Fresh raspberries, blackberries, strawberries, blueberries, or any
kind of berry you like
Place the water and sugar in a small saucepan and bring to a boil.
Continue boiling gently until the mixture turns a light caramel
color. Be careful not to let it burn. I usually let it go to a medium
caramel color. Then stir in the heavy cream all at once. The sugar
will probably harden at this point; it is ok. Reduce the heat.
Continue stirring until the sugar dissolves again and the mixture
turns caramel-colored. By this time you'll recognize it. You can cook
it down as thin or as thick as you want. I usually make it the
consistency of maple syrup rather than honey. Remove from heat. (At
this point you can refrigerate the caramel, covered, until you need
it. Of course it will thicken after having been in the refrigerator.)
Place the mascarpone in a medium bowl. Whisk in a small amount of the
caramel sauce (a few tablespoons to 1/2 c depending on your taste) and
blend. You don't want the mascarpone to be quite as caramelly as the
caramel sauce itself. You also want to save most of the sauce for the
presentation.
To serve, place some of the berries on a puddle of caramel sauce and
place a large dollop of the mascarpone alongside. Or, put down the
mascarpone first, top with berries and then the caramel! Or, just
stand in front of the refrigerator and sneak tastes of the sauce with
your butt holding open the refrigerator door. :) See, I haven't
changed that much. Anyway, this is a pretty versatile recipe as far
as presentation goes. I'm sure you could use other fruits too.
kind of berry you like
Place the water and sugar in a small saucepan and bring to a boil.
Continue boiling gently until the mixture turns a light caramel
color. Be careful not to let it burn. I usually let it go to a medium
caramel color. Then stir in the heavy cream all at once. The sugar
will probably harden at this point; it is ok. Reduce the heat.
Continue stirring until the sugar dissolves again and the mixture
turns caramel-colored. By this time you'll recognize it. You can cook
it down as thin or as thick as you want. I usually make it the
consistency of maple syrup rather than honey. Remove from heat. (At
this point you can refrigerate the caramel, covered, until you need
it. Of course it will thicken after having been in the refrigerator.)
Place the mascarpone in a medium bowl. Whisk in a small amount of the
caramel sauce (a few tablespoons to 1/2 c depending on your taste) and
blend. You don't want the mascarpone to be quite as caramelly as the
caramel sauce itself. You also want to save most of the sauce for the
presentation.
To serve, place some of the berries on a puddle of caramel sauce and
place a large dollop of the mascarpone alongside. Or, put down the
mascarpone first, top with berries and then the caramel! Or, just
stand in front of the refrigerator and sneak tastes of the sauce with
your butt holding open the refrigerator door. :) See, I haven't
changed that much. Anyway, this is a pretty versatile recipe as far
as presentation goes. I'm sure you could use other fruits too.
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