Croquante with mascarpone cream recipe

Croquante with mascarpone cream recipe

This shareable dessert should sit nicely after a savoury buffet. Fresh fruit and cream mixed with crunchy croquante.

Ingredients

  • 3 punnets fresh raspberries
  • 200 g mascarpone
  • 0.5 vanilla pod, seeds only
  • 50 g icing sugar, sifted
  • 2 tbsp Marsala wine, or to taste
  • 150 ml double cream
  • 200 g whole blanched (skinned) almonds
  • 200 g caster sugar
  • 3 punnets fresh raspberries
  • 7.1 oz mascarpone
  • 0.5 vanilla pod, seeds only
  • 1.8 oz icing sugar, sifted
  • 2 tbsp Marsala wine, or to taste
  • 5.3 fl oz double cream
  • 7.1 oz whole blanched (skinned) almonds
  • 7.1 oz caster sugar
  • 3 punnets fresh raspberries
  • 7.1 oz mascarpone
  • 0.5 vanilla pod, seeds only
  • 1.8 oz icing sugar, sifted
  • 2 tbsp Marsala wine, or to taste
  • 0.6 cup double cream
  • 7.1 oz whole blanched (skinned) almonds
  • 7.1 oz caster sugar

Details

  • Cuisine: French
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 10 mins
  • Serves: 10

Step-by-step

  1. For the almond croquante, pre-heat the oven to 180 degrees centigrade.
  2. Spread the almonds on a small baking tray and roast for 5 minutes until they are a light golden colour. Leave to one side. Put the sugar in a saucepan and add 1-tablespoon water.
  3. Cook, without stirring, on a medium heat until the sugar melts and turns a light golden colour.
  4. Add the almonds and carry on cooking for 1 minute. Pour on to an oiled baking sheet and leave to cool and set.
  5. Roughly break up the croquante and put into a plastic bag. Bash with a rolling pin to break up.
  6. To make the cream, beat the mascarpone with the vanilla seeds and icing sugar and then beat in the Marsala.
  7. In a separate bowl, whip the cream to soft peaks. Fold the cream into the mascarpone mixture.
  8. Spoon the crema di mascarpone on to a serving dish. Scatter over the raspberries and sprinkle with almond croquante.

Twelve Chefs of Christmas is currently airing on Food Network UK, every day at 11am.

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