Monday, October 14, 2013

Macerated Strawberries with Mascarpone Whipped Cream

Before moving back to Portland, we went to dinner with my cousin and his wife in Hoboken, NJ.  For dessert, my cousin ordered berries with “sweet cream”.  I had no idea what sweet cream was…and unlike my normal self, I didn’t ask.  What a mistake!  I tried it because I couldn’t imagine how that would be a satisfying dessert.  Needless to say, it was creamy, decadent, and thicker than regular whipped cream.  I was in heaven!

Two months later, even after getting settled into our new home in Portland and dealing with a quickly growing belly, I couldn’t forget the dessert I had.  I brainstormed – trying to figure out how to turn whipped cream into “sweet cream”.  That’s when a light bulb came on…MASCARPONE!  I think I nailed it!  Soaking the strawberries in a little lemon juice brings a little brightness to the dish.  Try this next time you need a guiltless dessert.

Macerated Strawberries with Mascarpone Whipped Cream

2c quartered strawberries
½ lemon, juiced
1 tbsp granulated sugar
½ c mascarpone cheese, chilled
½ c whipping cream, chilled
2 tbsp powdered sugar
1 tsp vanilla

Place strawberries, lemon juice, and granulated sugar in a bowl.  Stir well to combine and refrigerate for up to 8 hours.

Place mascarpone cheese, whipping cream, powdered sugar, and vanilla in the bowl of an electric mixer with a whisk attachment.  Whisk on medium speed until desired whipped cream consistency is reached. 

Kitchen tool: An electric mixer with whisk is the absolute best tool for making homemade whipped cream.  You can use your hands…but why???  No pressure right?

Store whipped cream in a sealed container in the refrigerator for up to 3 days.  Serve berries with whipped cream.

No comments:

Post a Comment