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.
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