Mascarpone Raspberry And Pineapple Phyllo Baskets Recipes

MASCARPONE

Steps:

• Pour cream into a metal bowl, and place over a pan of simmering water. Heat until warm. Stir in the cream of tartar, and continue to heat and stir until the temperature reaches 180 degrees F. Remove from the heat.
• Line a colander or strainer with cheesecloth, and place over a bowl. Paper towels also seem to work well. Pour the mixture into the strainer, and let it drain for several hours, or overnight in the refrigerator. Spoon the resulting cheese into a clean container and use within one week. Store in the refrigerator.

MASCARPONE, RASPBERRY AND PINEAPPLE PHYLLO BASKETS

Steps:

• Preheat oven to 350℉ (180℃). Layer phyllo sheets on top of each other. With cookie cutter, cut out 12 circles and press them into mini muffin pan coated with cooking spray or grease with butter. Bake until golden brown and crisp, 6 to 8 minutes. Let cool on wire rack. Meanwhile, mix together mascarpone, yogurt, pineapple, and raspberry in medium bowl until well blended. Just before serving, place mascarpone mixture into phyllo cups. Top with some shaved chocolate. Serve.

MASCARPONE WITH RASPBERRY AND PINEAPPLE

Steps:

• Preheat the oven to 350ºF.
• Layer the phyllo sheets on top of each other. Using the cookie cutter, cut out 12 rounds and press them into the mini muffin tin. Bake until golden brown and crisp, about 7 minutes. Remove from the oven and let cool.
• Meanwhile, combine the mascarpone, pineapple, and raspberry yogurt in a small bowl and stir to combine. Spoon the mascarpone mixture into the phyllo cups. Using a vegetable peeler, shave some chocolate onto the top of the mascarpone mixture and serve.