oooh, doesn't this look and sound refreshing?

17 years ago

Watching Food Network and Gina De something made this.

Know what I'm taking to my next gals luncheon.

Mascarpone with raspberry and pineapple

12 store bought phyllo cups

1/4 cup mascarpone cheese **room temp

1/4 cup finely chopped pineapple, canned or fresh ***didn't say but I would think canned is drained

1/4 cup raspberry yogurt

Small block chocolate, for garnish

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.

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Comments (11)

lindyluwho
17 years ago
Yum.

Linda
debnfla8b
17 years ago
Yes it looks good!

I have hunted all over town for Mascarpone cheese and it is not sold in my town!! No where!
I'm not really surprised, it seems cream cheese rules in this tourist town. I would love to try Mascarpone cheese though.

Deb
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nodakgal
17 years ago
I've never tasted Mascarpone cheese. Can you believe it?

Sure looks good though!
ruthieg__tx
17 years ago
It was Giada DeLaurentis and the program was fast food at home...I liked todays show...
Just to clarify....
She made her cups on todays show but she bought the phyllo and baked it in muffin tins.
She actually said it was canned pineapple that she drained....
glenda_al
Original Author
17 years ago
Thanks, Ruthie!

It was close to my nap time :o)

I deleted that she made her own phyllo cups, cause I knew would just buy them
cynic
17 years ago
nodakgal, you're not the only one who hasn't tasted it. Do we even have marscapone in this part of the country??? ;) Or is that a fancy term for "cheddar"??
glenda_al
Original Author
17 years ago
I bought some and served it spread on toasted baguettes with fig preserves. Yummy.

Definition: Mascarpone is one of the foods that make the food police quiver and stop dead in their tracks. It is a fresh, very rich cowÂs milk cheese Â double or triple cream (60% to 75% milk fat) Â that is sold in teensy little containers in this country
coconut_nj
17 years ago
We love mascarpone. Kind of tastes like thick whipped cream with a little tang. We like to eat it spread on half strawberries or on slices of banana. It's more and more available but a darn 8 oz container here costs about $6. That's just too rich for us. I learned to make it and it's pretty darn good. Just made some about 2 weeks ago and going to make some more after get to the store next Mon or Tues.

Here are the directions. Just make sure your thermometer is right. I tried using my candy thermometer and the cream wasn't really deep enough so I ended up starting to curdle that batch. I caught it and it was ok but it's better when you pay better attention. Smiles. I now use my instant read thermometer. Don't rush the heating, just check it every couple minutes and let it get to temp. I used a stainless steel double boiler a few times but I also have a glass one that works fine.

Ingredients: Equipment:
one quart of light cream
Light cream can range between 18 and 30% butterfat. Ideally it should contain 25% butterfat.
1/4 teaspoon tartaric acid [I used the 2T lemon juice, see notes at bottom]
stainless steel double boiler with lid
sterile handkerchief sterilized by boiling and hanging to dry thoroughly [I used muslin glass drying cloths I had]

1 quart bowl to catch the whey

PROCEDURE:

1) Warm 32 ounces of light cream in a stainless steel double boiler to 185 degrees Fahrenheit (85 Celsius).

2) Dissolve 1/4 teaspoon of tartaric acid in 2 Tbl of water. [I used the 2T lemon juice]

3) Stir the dissolved tartaric acid into the hot cream, stir well. It should start to thicken almost immediately. Maintain the 185 F for five minutes, stirring occasionally.

4) Refrigerate covered for 12 hours in the stainless steel inner pot (or transfer to a clean plastic container with lid). The whey should separate somewhat in that time.

5) Transfer to a sterile handkerchief [I used muslin], and suspend over a bowl for 24 hours in the refrigerator to allow the whey to drain out.

6) Transfer the finished mascarpone to a smaller air tight container, store in the refrigerator, use within a week or two.

[Below is notes that were on original recipe]
I have received an email from Fil and Pat in Quebec which reports that mascarpone was originally made with lemon juice. I now doubt the authenticity of this, but have wondered where ancient Italians would have gotten tartaric acid... (See intro above.) I have calculated that 1/4 teaspoonful of tartaric acid should be equivalent to approximately 2 tablespoonfuls (30 mL) of lemon juice. Fil and Pat report back that 2 Tbl in a quart of 18% butterfat cream made perfect mascarpone! Yea
The recipe above is from Fankhausers Cheese recipes. I've made the Neufachtel and it's good and easy too. You know.. Neuf, the 1/3 less fat cream cheese. Good stuff. Here is a link that might be useful:
debnfla8b
17 years ago
OMG.....a recipe!!!!

I'm so going to try this....hope it works for me too.

Deb :o)))))
glenda_al
Original Author
17 years ago
thanks, I'll just buy mine :o)
ruthieg__tx
17 years ago
Glenda that's no fun...I think if any of you do go to the trouble to make it, save the whey and make Ricotta...

I saved the recipe ...I've made Ricotta but not Marscopone..

oooh, doesn't this look and sound refreshing?

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lindyluwho

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oooh, doesn't this look and sound refreshing?

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