Lemon Scented Mascarpone Trifle With Creme De Cassis Recipes

LEMON-SCENTED MASCARPONE TRIFLE WITH CREME DE CASSIS

Steps:

• In a small saucepan over medium heat, combine the sugar with the lemon juice.
• Cook until the sugar has dissolved, about 5 minutes.
• Let cool.
• In a medium bowl, combine the cooled sugar mixture with the mascarpone cheese and the lemon zest.
• Now, add almonds, if using.
• Using an electric mixer, whip on medium speed until the mixture is light and fluffy.
• To build the trifle, line the bottom of a trifle bowl with a layer pound cake.
• Brush the pound cake with some creme de cassis liqueur.
• Spoon a layer of the cheese mixture over the pound cake, and then a layer of berries.
• Repeat the layers until all the ingredients are used, finishing with a top layer of berries.
• Chill in the refrigerator until ready to serve.
• Garnish with chopped mint leaves &/or flavored whipped cream &/or almonds.

LEMON-SCENTED MASCARPONE TRIFLE

Steps:

• In a small saucepan over medium heat, combine the sugar with the lemon juice. Cook until the sugar has dissolved, about 5 minutes. Let cool.
• In a medium bowl, combine the cooled sugar mixture with the mascarpone cheese and the lemon zest. Using an electric mixer, whip on medium speed until the mixture is light and fluffy.
• To build the trifle, line the bottom of a trifle bowl with a layer pound cake. Brush the pound cake with some creme de cassis liqueur. Spoon a layer of the cheese mixture over the pound cake, and then a layer of berries. Repeat the layers until all the ingredients are used, finishing with a top layer of berries. Chill in the refrigerator until ready to serve. Garnish with chopped mint leaves.

BALTIC BLUSH (CREME DE CASSIS BLUSH)

Steps:

• Pour creme de cassis and vodka over crushed ice in a cocktail glass.
• Add lemon lime soda to fill.
• Garnish with a slice of lemon or lime if desired.

HOMEMADE CREME DE CASSIS LIQUEUR

Steps:

• Combine the currants and red wine in a ceramic or glass bowl, and leave for at least 24 and up to 48 hours.
• Purée the mixture in a food processor or blender, and then strain it through a cheesecloth-lined sieve into a large saucepan.
• For every cup of liquid, add 1 cup of sugar.
• Heat gently, stirring frequently, until the sugar has dissolved.
• Do not let the liquid come to a simmer, as you don't want to boil off the alcohol. Then leave at the lowest heat for an hour or more, stirring occasionally, until the liquid has reduced a little and become slightly syrupy.
• Allow to cool.
• Mix together 1 part vodka or brandy with 3 parts of the cooled blackcurrant-wine syrup, and funnel into clean, dry bottles. Store in a cool place for at least 2 weeks before drinking.
• Use whenever a recipe/cocktail calls for creme de cassis.