The most incredible creamy, delicious, simple dessert. Absolutely delighted to create this recipe to support to support the #cheeseyourway campaign. For more information check out https://www.cheeseyourway.ie/
#cheeseyourway #atastymessagefromeurope #enjoyitsfromeurope
Ingredients
150ml double cream
150g white chocolate, grated
500g mascarpone cheese, at room temperature
10 sponge fingers
For the custard:
5 egg yolks
1 tablespoon cornflour
3 tablespoon caster sugar
1/2 a vanilla pot
300ml milk
100ml cream
For the poached raspberries:
300ml raspberry coulis
100ml of water
75g caster sugar
1 cinnamon stick
1 star anise
1/2 vanilla pod, seeds scraped out
400g raspberries, plus extra to decorate
Method
Start by poaching the raspberries. Add all the ingredients apart from the raspberries to a saucepan and bring to the boil until the sugar dissolves. Pour the hot liquid over the raspberries and set aside to cool. Once cooled refrigerate.
To make the custard, place the egg yolks in a bowl with the cornflour, sugar and vanilla. Whisk for a few minutes until pale and thickened.
Place the milk cream and milk in a sauce pan and bring to the boil, then remove from heat. Gradually whisk the cream and milk into the egg yolk mixture until smooth, then pour back into the sauce pan and place over a very low gentle heat.
Cook for about 5-8 minutes on a low heat, stirring constantly, until custard coats the back of a spoon. Transfer to a bowl and leave to cool.
For the mascarpone filling, whisk the double cream and sugar until soft peaks. Fold 3 large tablespoons of the custard in. Then add the mascarpone cheese folding carefully. Now finish folding in the grated white chocolate.
Start by filling a individual glass with the Poached berries and some of the juice. Break up some sponge fingers and lay on top of the berries spooning over more of the poaching liquid over the sponge.
Pipe the mascarpone cheese filling on top and then decorate with some fresh raspberries. Enjoy.