Mascarpone cherry trifle

Vessy — Fri, 02 Sep 2016 10:29:57 +0000

Alright, I know cherry season is long gone, but the beauty of this recipe is that you can make it any other of your favorite fruits & jams. Since now it the season of blueberries, I should make this recipe with blueberries, too, it would be great! Basically this mascarpone creme is a classic and goes with almost everything – fruits, chocolate, caramel, nuts, over cakes & tarts, pancakes, pretty much every dessert you can think of. That is one of the reasons this recipe is a keeper.

“Serving in a jar” os one of my favorite things when it comes to mousses and cremes. It’s easy and clean, beautiful and so convenient for everyone, especially the hostess. Not that I mind spending hours in the kitchen trying to prepare something with a twist, but sometimes I just don’t feel it….and this recipe is meant to be used in ‘those days’, when you just don’t feel like spending a lot of time in the kitchen but you still want to impress your guests or family.

Use your favorite jam or fresh fruits if you don’t have cherries on hands.

Enjoy!

For the cherries:
700 grams (1,5 pints) cherries, pitted
100 grams (3,5 oz) sugar
1 teaspoon fresh lemon juice
Ingredients for the mascarpone creme:
5 egg yolks
90 grams (3 oz) sugar
300 grams (11 oz) mascarpone
150 ml. (5 fl. oz) heavy whipping cream
1/2 teaspoon vanilla extract
Start by preparing the cherries:

Place cherries, sugar and lemon juice in a saucepan or casserole. Heat over medium heat, stirring occasionally. Let sugar dissolves and cherries release their juices. Once sugar is dissolved, remove from heat and strain. Save cherry juices and later use as a cherry syrup for any drink. Set aside the cherries to cool to room temperature.

Prepare the mascarpone:
In a medium saucepan whisk the egg yolks and sugar until pale. Start cooking the yolk mixture over medium / medium-low heat (depending on how strong your stove is). Whisk almost constantly until all sugar dissolves and the egg yolk mixture is hot to the touch. *Cook egg yolks on medium low heat until you temper them, then you can turn the heat up a bit until the mixture thickens. *Make sure to whisk often (even constantly) to avoid curdling the eggs.
Once the sugar dissolves and the mixture is thickened, remove from stove and set aside to cool completely as you stir once in a while. Once the mixture is cold to the touch (or at room temperature) whisk again by hand.
In a large bowl beat the cream until soft peaks form. Set aside.
In a large bowl add the mascarpone & vanilla and beat with an electric mixer until it loosens. Add yolk mixture to the mascarpone and whisk gently by hand to combine then gently fold in the whipped cream. Set aside.

To assemble the trifle:
The easiest way to fill your jars/serving glasses will be to use a piping bag. fill a big piping bag with the mascarpone and pipe a little bit in every glass. On top, spread evenly one layer of the cherries, then another layer of the mascarpone mixture. Repeat steps until your dish is full up to the edge.
Cover with plastic wrap and put in the fridge for a few hours.

Cherry galette with caramelized coconut

Vessy — Mon, 15 Jun 2015 11:55:44 +0000

This cherry galette is just perfect for this time of the year, because cherries are just everywhere, so don’t waste you time and quickly run to the market for a basket of cherries. On top of these beautiful and delicious cherries, prepare a caramelized coconut chips and just sprinkle it on top of the galette before serving. I believe it completes this dessert perfectly with it’s crunchiness
Recipe is easy and pretty quick. You can prepare the dough for the galette in advance, when you have a chance and leave it the fridge until needed. The rest takes just about 30 minutes with baking.

Ingredients for the dough:
185 grams (6.5 oz) flour
5 table spoons (50 grams/1.80 oz) powder sugar
1/4 tea spoon salt
90 grams (3.20 oz) butter
1 egg yolk
3 table spoons (15 ml.) cold water

Ingredients for the filling:
400 grams (14 oz) cherries, cleaned and pitted
1 tea spoon cinnamon
2 table spoons honey

For the caramelized coconut:
20 grams (0.70 oz) caster sugar
5 grams butter (half teaspoon)
30 grams (1 oz) coconut chips

To make the dough:

Combine flour, butter and sugar in a food processor or in a large bowl. Process until mixture resembles fine breadcrumbs. Add the egg yolk and chilled water and knead (or process with the food processor) dough just until it comes together. Shape into a disc, wrap in baking paper and refrigerate for 30 minutes.

To make the cherry filling:

In a medium saucepan combine cherries, cinnamon and honey. Cook on medium heat until cherries soften a bit, about 5-7 minutes (don’t overcook, you don’t want a cherry marmalade). Remove from stove, strain and set aside to cool completely.

To make the coconut:
Combine all ingredients in a large skillet. Make sure coconut chips is on one layer. Cook on medium heat until sugar and butter melt. Gently mix with a rubber spatula to coat with the sugar and butter. Once the chips starts to brown, remove from heat and transfer to a small bowl. Coconut chips is very delicate, so cook it on low/medium heat depending on your stove.

To assemble the galette:
Preheat your oven to 170C/335F (fan-forced).

Take the dough out of the fridge and roll into a circle on a piece of baking paper. Don’t be precise, this is not a pie . Be gentle with the dough, it will be hard to roll right out of the fridge, but if you roll it slowly and carefully it will not brake.

Transfer the baking paper with the rolled dough onto a baking sheet.

Pour the cherries in the middle of the round rolled dough. Make sure to leave a two finger border. Fold the edges of the galette dough up over the cherries, pressing gently to seal (dough will only partially cover the cherries). Brush the edges of the dough with egg yolk and bake for about 20 minutes. Turn the oven off and leave the galette in the oven for another 10 minutes, then take out and leave to cool off to room temperature.

Serve with the caramelized coconut.

Vessy's day » cherry

Mascarpone cherry trifle

Cherry galette with caramelized coconut