Try out this new recipe for the italian feeling in your life! La dolce vita!
Yields: 12 servings
1 cup mascarpone cheese
1 cup heavy cream
1 cup superfine sugar
2 teaspoons raspberry extract
1 teaspoon vanilla extract
3 cups blueberries
2-1/2 cups blackberries
4 tablespoons lemon juice
2 tablespoons pistachio kernels (optional), coarsely crushed
3 tablespoons grenadine syrup
3/4 teaspoon cinnamon extract
1 drop mint extract
12 Italian puff pastry, coarsely crumbled
1/3 cup lemon apeels
1/4 cup heavy cream, as needed (depending on how soft you want the ganache to be)
3 drops red food coloring (optional)
For the mascarpone:
In a mixing bowl, whisk the mascarpone cheese to soften the product. Add the vanilla and raspberry extracts.
Clean your handheld mixer in hot soapy water. Just make sure the beater blades are completely clean prior to whipping the cream for an optimum result. The whipping cream should be whipped cold. Whisk the cream until it forms soft peaks. Add 6 tablespoons of superfine sugar.
Using a silicone spatula, gently fold the sweetened whipped cream into the mascarpone mixture to get an airy batter.
Plastic-wrap the container and place in the refrigerator until the rest of the components of the dessert are ready.
For the berries:
In a small saucepan, mix the rest of the superfine sugar with about 2 tablespoons of water. Bring to a boil. Turn off the heat as soon as all the sugar is dissolved and becomes syrupy. Remove from the heat. Add the cinnamon extract and the drop of mint extract. Let the syrup cool completely.
Place the blueberries in another mixing bowl. Drizzle about 2 tablespoons of lemon juice. Coat them in 1/2 the amount of syrup. Toss well. Let stand for about 10-15 minutes until the juices begin to flow.
Repeat the same procedure with the blackberries. Drizzle about 2 tablespoons of lemon juice. Coat them in 1/2 the amount of syrup. Toss well. Set aside.
For the ganache:
Heat the heavy cream in a saucepan. Remove the saucepan from the heat. Immediately add the lemon apeels. Stir until everything is dissolved. Add the drops of red food coloring. Let the mixture cool completely. If the ganache is too thick you can thin the sauce with 1 to 2 tablespoons of heavy cream.
Reserve about 1/2 cup of blueberries for decoration later.
Gently add about 1 tablespoon of the sweet juices from the blueberries and black berries into the mascarpone filling. This step is not essential but it adds a nice fruity aroma and slightly sweetens the mascarpone a little more.
Fill 12 5-ounce footless brandy glasses with 1 tablespoon of blueberries. Add about 2 tablespoons of mascarpone mixture. Drizzle about 1 teaspoon of grenadine syrup. Sprinkle with Italian puff pastry and 2 teaspoons of pistachio powder (if used). Add about half a dozen blackberries. Cover with another layer of mascarpone filling. Seal the glass with about a tablespoon of peach-colored lemon ganache. Plastic-wrap each individual container and place in the refrigerator for at about an hour (Don’t refrigerate for too long otherwise the puff pastry will become soggy).
When serving, garnish each glass with some blueberries.