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
- For the almond croquante, pre-heat the oven to 180 degrees centigrade.
- 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.
- Cook, without stirring, on a medium heat until the sugar melts and turns a light golden colour.
- Add the almonds and carry on cooking for 1 minute. Pour on to an oiled baking sheet and leave to cool and set.
- Roughly break up the croquante and put into a plastic bag. Bash with a rolling pin to break up.
- To make the cream, beat the mascarpone with the vanilla seeds and icing sugar and then beat in the Marsala.
- In a separate bowl, whip the cream to soft peaks. Fold the cream into the mascarpone mixture.
- 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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