Warm Mascarpone Bread Pudding Sformatini Tiepidi Al Mascar Recipes

WARM MASCARPONE BREAD PUDDING "SFORMATINI TIEPIDI AL MASCAR

Steps:

• Preheat oven to 400°F.
• Cream half the mascarpone with the egg yolks, 1 Tbs. Maraschino juice and lemon zest.
• Generously butter six 3-inch Ramekins and sprinkle with sugar. Tap out the excess.
• Place a round of buttered parchment in the bottom of each.
• Cut 12 rounds of Broche bread, the same size as the ramekins. And moisten with the cream.
• Place 1 round in the bottom of each and spread with the mascarpone egg mixture.
• Top each with another Bread circle and bake for 15 minutes.
• Meanwhile put the remaining cheese milk and remaining maraschino juice into a bowl .stirring well into a sauce consistency. Stir in the jam. Spoon this sauce onto six plates. Unmold the warm puddings onto the plates. dust with powdered sugar and sprinkle with the apricots.

MASCARPONE CREAM CHEESE FROSTING

Steps:

• Place first 3 ingredients into a bowl and mix well with an electric mixer. Add honey. Mix well. You may also add chopped walnuts on top of frosting if desired.

MASCARPONE & MARMALADE ICE CREAM

Steps:

• Put the yolks and sugar into a large bowl, then use an electric whisk to beat together until pale and thick.
• Meanwhile, put the milk, mascarpone, vanilla and orange zest into a medium saucepan and bring to the boil, whisking to blend the mascarpone into the milk. Once just boiling, take off the heat and whisk this gradually into the egg mix to make a custard.
• Clean out the pan, then tip the custard into it. Cook gently for 15 mins, stirring all the time, until the mix is thick enough to coat the back of a wooden spoon. Don't let it boil or the eggs will scramble. Sieve into a bowl and leave to cool.
• Churn in an ice-cream machine until thick and smooth, then tip into a plastic container. Spoon over the marmalade, then use a skewer to ripple the marmalade through. Cover and freeze for at least 6 hrs until set. If you don't have an ice-cream machine, freeze the custard for 4 hrs in a container, stirring and breaking up the crystals every hour until thick and smooth. Swirl in the marmalade, then freeze solid.