Brandy Mascarpone Semifreddo Recipes

MASCARPONE SEMIFREDDO WITH CHERRY-PORT SAUCE

Mascarpone Semifreddo with Cherry-Port Sauce image

This mascarpone semifreddo (a soft, half-frozen Italian dessert) looks like homemade ice cream but involves much less work.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 1h

Number Of Ingredients 9

Ingredients

1 cup ruby port
1/3 cup granulated sugar
3/4 cup dried cherries (4 1/2 ounces)
1 cup plus 1 tablespoon mascarpone cheese
3/4 cup heavy cream
1 tablespoon confectioners' sugar
Coarse salt
1 1/2 ounces bittersweet chocolate, finely chopped
8 store-bought chocolate wafer cookies

Steps:

Make the cherry-port sauce: Bring port and granulated sugar to a boil in a small saucepan. Boil until reduced by one third, about 5 minutes. Stir in cherries. Simmer for 2 minutes. Remove from heat. Let stand, covered, until plump, about 10 minutes. Refrigerate until thick, about 40 minutes.
Meanwhile, make the semifreddo: Whisk mascarpone, cream, confectioners' sugar, and a pinch of salt until medium-stiff peaks form. Fold in chocolate. Spread mixture into a 5-by-9-inch loaf pan; cover with plastic wrap. Freeze until edges beginto harden and semifreddo is very cold, at least 50 minutes. Scoop into 4 serving dishes. Spoon cherry-port sauce over tops. Serve with chocolate wafer cookies.

MASCARPONE CHEESE SEMIFREDDO

Mascarpone Cheese Semifreddo image

Ice-cream alternative using mascarpone cheese instead of cream. Unlike traditional custard based ice-creams, this one doesn't need any cooking. It is so simple to do, my 10 year old daughter Lauren can more or less make it herself. :)

Provided by Mrs Potato Head

Categories Frozen Desserts

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 eggs, separated
500 g mascarpone cheese
3 tablespoons sugar or 3 tablespoons sugar substitute
1 teaspoon vanilla extract
1 pinch salt

Steps:

Whip the egg whites into soft peaks with a pinch of salt.
In another bowl whisk the egg yolks, sugar and vanilla for a few minutes, then add the mascarpone cheese.
When the cheese and egg yolks are fully mixed together, add one table spoon of the egg whites and stir this in with a metal spoon.
Add the cheese mixture to the egg whites and stir in carefully, trying not to knock out the air from the beaten egg whites.
Then pour the mixture into a nice, freezer proof bowl and put into the freezer for 3 to 4 hours. The mixture shouldn't be too hard, so don't leave it in the freezer for longer than this - good excuse to eat it asap really! :).

Nutrition Facts : Calories 113.1, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 108.8, Carbohydrate 10, Sugar 10, Protein 6.3

MASCARPONE-BRANDY CREAM

Mascarpone-Brandy Cream image

Mascarpone cream is used in a lot of traditional Italian desserts, such as tiramisu, or it is served beside a slice of panettone at Christmas time. Try it in trifle or with a slice of sponge cake - it's divine!

Provided by PaolaAlbanesi

Categories World Cuisine Recipes European Italian

Time 15m

Yield 8

Number Of Ingredients 5

Ingredients

5 eggs, separated
7 tablespoons white sugar
1 tablespoon brandy
2 (8 ounce) containers mascarpone cheese
¾ cup heavy cream

Steps:

Combine egg yolks and sugar in a large bowl; beat using an electric mixer until frothy and pale. Add brandy and mascarpone cheese. Continue beating until mixture becomes firm, about 5 minutes.
Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Beat cream in a separate chilled glass or metal bowl using an electric mixer until soft peaks form. Gently fold egg whites and whipped cream into mascarpone mixture with a spatula or wooden spoon.

Nutrition Facts : Calories 404.1 calories, Carbohydrate 11.8 g, Cholesterol 202.9 mg, Fat 37 g, Protein 7.9 g, SaturatedFat 20 g, Sodium 77 mg, Sugar 11.2 g

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