Best 3 Mascarpone Semifreddo With Cherry Port Sauce Recipes

MASCARPONE SEMIFREDDO WITH CHERRY-PORT SAUCE

Steps:

• Make the cherry-port sauce: Bring port and granulated sugar to a boil in a small saucepan. Boil until reduced by one third, about 5 minutes. Stir in cherries. Simmer for 2 minutes. Remove from heat. Let stand, covered, until plump, about 10 minutes. Refrigerate until thick, about 40 minutes.
• Meanwhile, make the semifreddo: Whisk mascarpone, cream, confectioners' sugar, and a pinch of salt until medium-stiff peaks form. Fold in chocolate. Spread mixture into a 5-by-9-inch loaf pan; cover with plastic wrap. Freeze until edges beginto harden and semifreddo is very cold, at least 50 minutes. Scoop into 4 serving dishes. Spoon cherry-port sauce over tops. Serve with chocolate wafer cookies.

MASCARPONE

Steps:

• Pour cream into a metal bowl, and place over a pan of simmering water. Heat until warm. Stir in the cream of tartar, and continue to heat and stir until the temperature reaches 180 degrees F. Remove from the heat.
• Line a colander or strainer with cheesecloth, and place over a bowl. Paper towels also seem to work well. Pour the mixture into the strainer, and let it drain for several hours, or overnight in the refrigerator. Spoon the resulting cheese into a clean container and use within one week. Store in the refrigerator.

MASCARPONE SEMIFREDDO WITH RASPBERRY SAUCE

Steps:

• 1. In a food processor or blender, puree the thawed raspberries.
• 2. Working over a saucepan, force the puree through a fine sieve to remove the seeds. Bring the sauce to a simmer.
• 3. Stir the cornstarch with the water in a small cup and then stir it into the raspberries. Stir in the lemon juice. Simmer the sauce unti it is thickened and smooth.
• 4. Remove from heat and stir in the Chambord if desired. Cool completely, then cover and refrigerate. This raspberry sauce can be made 2 days in advance if needed.
• 5. Line a bundt pan with plastic wrap, leaving a few inches of overhang. Put it in the freezer while preparing the semifreddo.
• 6. In a large mixing bowl, beat together the egg yolks and sugar until the mixture is thick and pale, then beat in the mascarpone, the vanilla, and the lemon zest.
• 7. Beat the egg whites until they form stiff peaks. Then fold them gently, but thoroughly into the mascarpone/egg mixture.
• 8. Sprinkle about a tablespoon of the grated chocolate evenly onto the bottom of the chilled bundt pan.
• 9. Spoon half the mascarpone mixture into the pan, sprinkle evenly with the remaining chocolate. Then spoon in the remaining mascarpone mixture and smooth it carefully
• 10. Fold the plastic wrap over the mixture and place the pan in the freezer for at least 8 hours or overnight. Unmold the semifreddo onto a serving platter. Garnish with fresh raspberries and drizzling some sauce over the semifreddo.
• 11. Slice to serve and drizzle with more raspberry sauce.