mascarpone

All posts tagged mascarpone

Sometimes it’s good to be a little bad: Banoffee cheesecake in a glass

Published September 29, 2013 by The Feminist

DSCN3280

In my humble- but very expert and trustworthy- opinion, this dessert should come with a couple of warnings:

Warning nr. 1: Merely looking at it will make your ass grow bigger
Warning nr.2: Due to the high sugar content, you will most likely need an emergency appointment at the dentist.
Warning nr. 3: This dessert is so easy to make, you are in grave danger of making it too often than is actually good for your physical health.

Ooooooh yes, when it comes to this heavenly creation –concocted by the culinary genius that is me- I simply cannot warn you enough, for this could possibly be the deadliest of all yummy things. This is what I like to call a banoffee cheesecake in a glass: Rich chocolate toffee custard topped with slices of sweet banana, all covered under a dome of chocolate liqueur-flavoured mascarpone cream, finished by a sprinkling of caramelized nuts.

Simply describing the magical content of this bowl, makes my mind do crazy summersaults . It is the atomic bomb of desserts: lethal and destructive.

Boom! And gone were all my good morals
Boom! And gone was my exemplary behaviour

Eating this will make every good girl at least a tiny bit bad. And that is exactly why I love this! Because if the drop-dead gorgeous Neal Caffrey has taught me anything, it is that sometimes (are in my case: every minute of every single day) it is good to be a little bad.

white collar

So yeah, this banoffee cheesecake in a glass is dangerous, but it is also –and foremost- darn delicious! And no matter how you twist or turn, you simply cannot deny that in the end that is what desserts are all about.

Forget calories! Forget acute sugar binge headaches!
Be Dangerous! Be Bad!

Neal Caffrey already gives his sign of approval….

white collar gif

Ingredients (makes 4 medium-size glasses)

• 1 banana, cut into thin slices
• Handful of chopped nuts (almonds, hazelnuts, walnuts,…)
• 2 tbsp caster sugar

For the chocolate toffee custard:
• 125gr of chocolate toffees
• 15gr corn flour
• 150ml full-fat milk
• 2 tbsp chocolate liqueur

For the mascarpone cream:
• 200gr of mascarpone cheese
• 2 tbsp caster sugar
• 4 tbsp chocolate liqueur
• 1 egg

Method:
1. Put the chocolate toffees, milk and liqueur together in a small saucepan and heat on medium heat until all the toffees have melted. Mix the corn flour together with a splash of milk and whisk until you get a gloopy paste.
2. Add the corn flour mixture to the toffee milk and stir until the mixture starts to thicken. Whisk until the mixture has a custard-like consistency.
3. Spoon the custard into your glasses and put them in the freezer to set for about 10 minutes.
4. Meanwhile make your mascarpone cream. Whisk all the ingredients together. Voila. It’s that simple.
5. Spread the nuts on a baking tray and sprinkle the caster sugar on top. Put under a hot grill for a couple of minutes until the nuts and sugar have caramelized.
6. Remove from the oven and allow to cool. When the caramelized nuts have solidified, chop them into chunks, some small, some big.
7. Take your glasses out of the fridge and put a layer of banana slices on top of the toffee custard. Now spoon a generous layer of mascarpone cream on top.
8. Put back in the fridge for at least 30 minutes until the cream has firmed up.
9. Decorate the banoffee cheesecake glasses with caramelized nuts.

DSCN3281

The Oh-My-It’s-Mother’s-Day Pie: Pistachio, Date and Mascarpone Pie

Published May 11, 2013 by The Feminist

DSCN2721

 

In celebration of Mother’s Day I wanted to bake something truly extraordinary to honor an even more extraordinary woman: my mother. Throughout the years, all my ups and downs, highs and lows and a lot of exam freak-out moments, my mother has always been there no matter what. She is one of my biggest supporters, cheering me on every time I need to jump another hurdle, and is always happy to impart a few words of wisdom.
To show her how grateful and appreciative I am, I decided it was about time to turn the tables and pamper her with a delicious home-made jewel of a pie. This Oh-My-It’s-Mother’s-Day pie is the perfect representation of my mother’s personality: bright, sweet and beautiful.
The pistachio pie crust is not only incredibly pretty with its very seducing green hue, but has the most enchanting flavour imaginable. The smooth mascarpone filling was flavoured with orange zest and amaretto and decorated with lusciously plumb dates and sharp dried cranberries. It is perfect in every possible way…
If you would like to bake this wonderful pie for your wonderful mother – or for someone else you love – here is the recipe:

DSCN2723

Mascarpone- orange- date pie with pistachio crust
Ingredients:
For the pistachio pie crust:
• 150gr ground pistachios
• 50gr caster sugar
• ¼ tsp baking powder
• 50gr butter
• 1 egg yolk
For the filling:
• 300gr mascarpone
• 1,6 dl double cream
• 4 eggs
• Zest of one orange
• 5 dried dates, quartered
• Handful of dried cranberries
• 1 tbsp corn flour
• 1 tbsp amaretto
• 4 tbsp caster sugar

 
Method:
1. Preheat the oven to 150°C and line a 23cm loose-bottomed cake tin with baking parchment.
2. For the pie crust, put the ground pistachio, baking powder, sugar and butter in a bowl and beat until you get a sandy consistency. Add the egg yolk and mix through.
3. Press this mixture into the base of the prepared cake tin. Use a tablespoon to flatten and press the mixture down to form a dense base.
4. Bake into the oven for 20 minutes, or until golden brown.
5. For the mascarpone filling, mix together the eggs, sugar, corn flour, cream, mascarpone, amaretto and orange zest until you get a smooth and runny mixture. Pour the mixture onto the baked pistachio crust. Scatter the dried dates and cranberries into the batter (some will sink to the bottom, others while stay on the surface)
6. Bake into the oven for 30-35 minutes. Remove the pie from the oven and leave to cool slightly before refrigerating for at least one hour.