This pretty dessert can be made with any berries of your choice.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|12 oz (350 g) raspberries, or blackberries or sliced strawberries||1/2 cup mascarpone, at room temperature|
|2/3 cups sugar||mint leaves for garnish|
|juice of 1 lemon||blueberries, for garnish|
|2/3 cup heavy cream|
Reserve a few berries for garnish. Puree the remaining berries and sugar in a food processor or blender. Strain through a sieve to remove any seeds. The puree should be quite thick. Add the lemon juice.
Whisk the cream in a chilled bowl until soft peaks form. Whisk the mascarpone in another bowl to soften it. Fold the mascarpone into the cream. Stir half of the berry puree into the cream mixture.
Divide the berry puree among 4 glasses and top with the cream mixture. Garnish each with the reserved berries and a mint leaf. Refrigerate for at least 2 hours, until chilled. Serve cold.
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