February 14, 2015
From Chef Oonagh Williams of Royal Temptations Catering
This is a very soft, very rich dessert. Try using sweet raspberries, peaches, nectarines or whatever fruit is in season. Put the entire recipe in a serving bowl and dish out onto shortbread, or spoon into individual ramekins for a single-serving treat.
Ingredients
Makes about 8 small ramekins.
- 8 oz., 250 g mascarpone or ricotta cheese
- 6 Tbsp., 90 ml powdered/icing sugar
- 2 Tbsp., 30 ml vanilla or almond extract
- 1 x 3.5 oz, 100 g, bar of white chocolate, finely grated
- 1 cup, 250 ml heavy/whipping cream
- About 8 large strawberries, washed, hulled and cut up small. If you are going to make this in a large bowl, just add as many strawberries or other fruit as you want.
Instructions
- Mix the mascarpone with sugar, extract, grated chocolate and liquid cream.
- Add fruit of choice. Stir, and taste to see if you want more sugar or liqueur.
- If you like a stiffer mix, melt 1 tsp. gelatin with one tablespoon of cold water and stir into the cheese mix. Note: gelatin is not vegetarian.
- You can either keep the dessert in one container or divide among 8 small ramekins lined with plastic wrap.
- Leave to set in fridge, refrigerating for several hours to allow flavors to develop.
- Very carefully turn out onto individual plates and remove plastic wrap.
Tips and Alternatives
- Don’t substitute mascarpone/ricotta for cream cheese—there is no comparison in the flavor.
- If you make this with ricotta, you can line small ramekins with cheesecloth so excess liquid drains out.
- For a boozy treat, substitute vanilla or almond extract for orange or almond liqueur.