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YES this just ONE OF MANY

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  • anthony horton Mar 15, 2005 11:59 AM
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Mascarpone Cherry Cream FOR CANNOLI'S
½ cup dried cherries
½ cup Kirsch, (cherry brandy)
1 cup whipping cream
8oz. Mascarpone cheese
Place the cherries in a small bowl and pour the kirsch over the cherries. Let the cherries steep in the kirsch for at least 6 hours or overnight.
Drain the dried cherries from the kirsch, reserving the liquid. Note: use this “cherry brandy” liquid to spoon over vanilla ice cream. Roughly chop the cherries.
In a mixer bowl, whip the mascarpone until it is soft.
In a separate mixing bowl, whip the cream until stiff peaks form.
With the mixer running, spoon the mascarpone into the mixing bowl with the whipped cream and whip on low speed until the mascarpone and whipped cream are thoroughly combined.
Gently fold the chopped cherries into the mascarpone cream.
Spoon some of the mascarpone cream into a pastry bag fitted with a large tube so that the cherries can pass through.

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