Espresso And Amaretti Bavarois With Mascarpone Cream Sauce Recipes

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MASCARPONE AMARETTI CUP



Mascarpone Amaretti Cup image

Provided by Food Network

Categories     dessert

Time 15m

Yield 6 servings

Number Of Ingredients 10

3 eggs, separated
2 ounces sugar
One 8-ounce container mascarpone
Salt
1 1/2 cups roughly crumbled amaretti cookies
1 shot brandy
Cocoa powder
Shaved dark chocolate, for garnish
Fresh seasonal berries, for garnish
Fresh mint, for garnish

Steps:

  • Mix the egg yolks with half the sugar until you obtain a creamy light mixture. Work the mascarpone in a separate bowl using a wooden spoon, making sure you eliminate any lumps, then add to the eggs and continue to mix well.
  • In another bowl, mix the egg whites with a pinch of salt and the remaining sugar until they reach a somewhat firm peak, and then fold them into the mascarpone.
  • Add the cookies to a medium bowl and stir in the brandy (just until moistened, you don't want them soggy). Add a dash of cocoa powder. Divide the cookie crumbles into the bottom of 6 glasses.
  • Add the mascarpone cream to a pastry bag and pipe the cream into each glass. Top with a sprinkle of cocoa powder and shaved dark chocolate. Garnish with a few berries and a sprig of mint.

Nutrition Facts : Calories 370, Fat 23 grams, SaturatedFat 10 grams, Cholesterol 153 milligrams, Sodium 105 milligrams, Carbohydrate 33 grams, Fiber 3 grams, Protein 9 grams, Sugar 17 grams

ESPRESSO AND AMARETTI BAVAROIS WITH MASCARPONE CREAM SAUCE



Espresso and Amaretti Bavarois with Mascarpone Cream Sauce image

Categories     Coffee     Milk/Cream     Dairy     Dessert     Chill     Bon Appétit     Kidney Friendly     Peanut Free

Yield Serves 8

Number Of Ingredients 17

Bavarois
5 teaspoons cold water
1 1/2 teaspoons unflavored gelatin
1 cup whole milk
5 large egg yolks
1/2 cup sugar
1/4 cup hot water
4 teaspoons instant espresso powder
2 teaspoons vanilla extract
Nonstick vegetable oil spray
1 cup chilled whipping cream
1 1/2 cups amaretti cookies or Italian almond macaroons, crushed
Sauce
3/4 cup whipping cream
1/2 cup mascarpone cheese
3 tablespoons powdered sugar
1 1/2 teaspoons vanilla extract

Steps:

  • For Bavarois:
  • Pour 5 teaspoons cold water in bowl; sprinkle gelatin over. Let stand until softened, about 10 minutes.
  • Bring milk to boil in heavy medium saucepan. Whisk yolks and sugar in medium bowl. Gradually whisk in hot milk. Return mixture to same saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Remove from heat. Add gelatin mixture and stir until melted. Pour custard into large bowl. Mix 1/4 cup hot water and espresso powder in small bowl to blend. Stir espresso mixture and vanilla into custard. Refrigerate until cool but not set, stirring occasionally, about 45 minutes.
  • Spray eight 3/4-cup custard cups with vegetable oil spray. Beat cream in another large bowl until stiff peaks form. Fold whipped cream into custard in 2 additions. Fold in crushed cookies. Divide mixture among prepared cups. Cover and refrigerate until set, at least 4 hours or overnight.
  • For sauce:
  • Whisk all ingredients in small bowl until smooth. (Bavarois and sauce can be prepared 1 day ahead. Keep bavarois refrigerated. Cover sauce separately and refrigerate.)
  • Run small knife around sides of cups to loosen bavarois. Unmold bavarois onto plates. Spoon sauce around each and serve immediately.

ESPRESSO MASCARPONE CREAM



Espresso Mascarpone Cream image

This filling is perfect for a chocolate roulade recipe #37524 or as a topping for Jennifer Millar's Chocolate Budini recipe #46775 *^*Lovingly adopted by Mom2 T, K, K & G September 2006 =)*^*

Provided by Mom2 T

Categories     Dessert

Time 15m

Yield 2 1/2 cups

Number Of Ingredients 4

1/2 cup heavy cream
2 tablespoons espresso powder
6 tablespoons confectioners' sugar
2 cups mascarpone cheese

Steps:

  • Bring cream to a simmer.
  • Remove from heat, stir in espresso powder and confectioner's sugar.
  • Transfer to bowl and cool slightly.
  • Whisk in mascarpone.
  • Refrigerate until ready to use.

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