Lemon Mascarpone Pie With Apricot Coulis Recipes

LEMON MASCARPONE CREAM PIE

Steps:

• Grease an 8 or 9 inch pie pan and preheat oven to 325°F (163°C). 2
• . Combine graham cracker crumbs, sugar and melted butter in a medium bowl and mix until combined.
• . Press the crumb mixture evenly into the bottom and up the sides of the pie pan, then bake for 8-10 minutes. Set aside to cool.
• . In a medium bowl combine the sweetened condensed milk, lemon juice and lemon zest then set aside.
• . In another large bowl, add the heavy whipping cream and powdered sugar. Whip on high speed until very stiff peaks form.
• . Add the mascarpone cheese to the whipped cream and whip on medium speed just until combined, then continue gently folding together until well combined.
• . Add about 1/3 of the lemon mixture to the whipped cream and gently fold to combine.
• . Add the remaining lemon mixture and gently fold to combine.
• . Add a little yellow icing color or food coloring, if desired.
• 0. Add the filling mixture to the cooled pie crust and refrigerate until firm, 4-5 hours.
• 1. To make the lemon whipped cream, add all four ingredients to a mixer bowl and whip until stiff peaks form.
• 2. Top the pie with some lemon slices and mint leaves and pipe swirls of whipped cream around the edge.
• 3. Refrigerate until ready to serve.

MASCARPONE AND APRICOT DESSERT

Steps:

• Mix mascarpone with yogurt until smooth. Add squeezed lemon juice and stir until smooth. Add sugar, vanilla sugar and scraped vanilla seeds. Beat cream until stiff and fold into mascarpone mixture.
• Rinse apricots, halve and pit, cut into cubes. Mix with almonds and liqueur. Rinse and dry strawberries, hull and cut into slices. Combine with 1/4 of apricot mixture and place into four dessert glasses. Add mascarpone cream and top with remaining apricots. Serve garnished with flowers and mint leaves. Serve.

RASPBERRY AND MASCARPONE PIE

Steps:

• Pastry:.
• In a food processor, pulse the flour, salt and sugar to combine. Add the butter and pulse until the mixture resembles coarse sand. Ad the ice water and vinegar. Pulse, adding water if necessary, until the dough starts to for a ball. Wrap with plastic wrap. Refrigerate 30 minutes. Roll out the dough and use to line a 9 inch tart pan with removable bottom. Refrigerate another 30 minutes.
• With the rack in the bottom position, preheat the oven to 350°F.
• Prick the dough all over with a fork. Cover with aluminum foil and fill with dried peas or pie weights. Bake for 20 minutes. Remove foil and weights. Continue baking until golden brown - about 20 minutes.
• Coulis:.
• In a blender, puree the raspberries and the sugar. Add the lemon peel.
• Filling:.
• In a bowl, mix the mascarpone, sugar and vanilla with an electric mixer. Gently fold in the whipping cream.
• Scrape the filling into the pie shell. Top with coulis. Decorate the pie with raspberries pointing up. Serve chilled.