in Cassis with Mascarpone Cream
Cookbook Author Barbara Scott-Goodman and Mary Goodbod
Adapted by StarChefs
the most of beautiful blackberries' short season by serving
them lightly sweetened and topped with rich mascarpone cream.
If blackberries are in short supply, substitute another fresh
berry. This is very nice accompanied by biscotti or another
type of cookie.
Yield: 6 servings
- 1/3 cup mascarpone cheese
- 1 Tablespoon sugar
- 1/2 teaspoon pure vanilla extract
- 2/3 cup nonfat plain yogurt
To prepare the mascarpone cream, whisk together the mascarpone
cheese, sugar and vanilla. Add the yogurt and stir until smooth.
Cover and refrigerate for at least 1 hour.
- 4 cups fresh blackberries
- 1/4 cup crème de cassis
- 2 Tablespoons sugar
- 1 Tablespoon fresh lemon juice
2. To prepare the blackberries, put the berries in a large bowl.
Add the crème de cassis, sugar and lemon juice and stir gently
but thoroughly. If not serving immediately, cover and refrigerate
for up to 1 hour.
3. Spoon the berries into goblets or decorative glass dessert
bowls and top with the chilled cream. Serve immediately.
Note: the mascarpone cream can be made up to 2 days ahead
and stored covered in the refrigerator.
Blackberries in Cassis with Mascarpone Cream-the cream is great
over other berries, sliced peaches or nectarines or spooned
on warm fruit pies or cobblers.