Latest news with #mascarpone
CBC
03-07-2025
- General
- CBC
Strawberry-cheesecake kataifi cups are the no-bake dessert of the summer
These no-bake strawberry-cheesecake kataifi cups are the perfect dessert for hot summer days when local berries are at their peak. Kataifi — pastry made of thin strands of dough — is toasted until crisp and golden, mixed with luscious pistachio butter and layered with mascarpone and sweet, juicy strawberries. Finished with a sprinkle of chopped pistachios, each cup is a heavenly mix of textures and flavours — no oven required. Ingredients ¼ cup (57 g) unsalted butter 200 g kataifi (or shredded phyllo pastry), cut into ¼-inch lengths 300 g sweetened pistachio cream 450 g mascarpone (or cream cheese) ½ cup condensed milk, or more to taste 454 g strawberries, washed, hulled and quartered Juice of 1 large lemon 1 tsp grated lemon zest ¼ cup chopped shelled pistachios, to garnish Preparation Melt butter in a large skillet over medium heat. Add kataifi and cook, stirring continuously, until golden and evenly toasted, around 10 to 15 minutes. If pistachio cream is too thick to handle, microwave in a small bowl for 20 to 30 seconds to loosen. Add it to the kataifi and mix until well-combined. Microwave mascarpone in a medium bowl until just softened, around 30 seconds to 1 minute. Add condensed milk and whisk to combine. Spoon the mixture into a small resealable plastic bag, seal it tightly and cut one of the bottom corners to make a ½-inch opening for piping. In a small bowl, toss the strawberries with the lemon juice and zest. Add 2 to 3 tablespoons of the kataifi-pistachio cream mixture to the bottom of six 8-ounce glasses and use the back of a spoon to gently press it into an even layer. Pipe the cheesecake mixture on top of the kataifi until just covered and smooth with the back of a spoon. Place 1 heaping tablespoon of strawberries on top of the cheesecake layer, then repeat the process again to create six layers in each cup. Garnish with chopped pistachios and serve at room temperature or slightly chilled.
Telegraph
03-07-2025
- General
- Telegraph
Apple strudel
You may not think of strudel as being Italian, but it's actually very popular in the Dolomites. We're going to have this dish on the menu all day at Cafe Murano in Marylebone – it's lovely to have as a sweet finish to brunch, or with a cup of strong coffee in the late afternoon. Overview Prep time 25 mins Cook time 40 mins Serves 6 to 8 Ingredients 800g Bramley apples, peeled, cored, quartered and thinly sliced pinch of ground cinnamon zest of 1 lemon, plus 1 tbsp juice 80g caster sugar 75g raisins 25g Medjool dates, pitted and chopped 50g soft, fresh white breadcrumbs 50g unsalted butter 6 large sheets filo pastry (each about 480 x 255mm) 1 tbsp soft light brown sugar icing sugar, sifted, for dusting mascarpone, to serve (optional)
Telegraph
25-06-2025
- General
- Telegraph
Strawberry, lemon and mascarpone cheese sandwiches
Use sliced white bread to assemble a round of sweet strawberry sandwiches (crusts cut off, of course), for a truly perfect summer treat. Good for picnics, at teatime, or something easy and quick to nibble after dinner. MAKES four INGREDIENTS 150g mascarpone 80g good-quality lemon curd Pinch of vanilla powder, or seeds from ½ a pod (optional) 8 slices of white bread, crusts removed 200g strawberries, hulled and thinly sliced METHOD Mix together 150g mascarpone, 80g lemon curd and a pinch of vanilla powder (or seeds from ½ a pod), if using. Spread this mixture evenly over 4 slices of bread. Arrange 200g hulled and thinly sliced strawberries on the mascarpone mixture then top with the remaining 4 slices of bread. Cut into neat triangles to serve.
Telegraph
17-06-2025
- General
- Telegraph
Salmon and pea pasta bake
The sauce here is quite thick, but you can add an extra 100ml milk if you prefer it looser. This pasta bake can be prepared ahead of time – just pop it in the fridge and then cook it for 10-15 minutes longer than given in the recipe below. Other vegetables such as sweetcorn, broccoli and chopped green beans also work well here, as do some chopped sun-dried tomatoes. Ingredients 400g dried pasta (penne or rigatoni works well) 4 skinless salmon fillets 500ml whole milk 50g butter 50g plain flour 150g mascarpone 250g frozen peas 75g mature cheddar, grated 75g panko breadcrumbs Handful of parsley, finely chopped Method Step Bring a large saucepan of salted water to the boil and cook 400g dried pasta according to the packet instructions. Step With 4 minutes of the cooking time left, add 4 skinless salmon fillets to the pan, laying them on top of the pasta. Step After the 4 minutes, carefully remove the salmon fillets and set them on a plate. Drain the pasta and set aside. (You can pop the pasta back in the pan, if you like – this is a good place to mix everything for the pasta bake. And if it's an ovenproof pan, you can even use it to cook the pasta bake in.) Step Preheat the oven to 200C/180C fan/gas mark 6. Step Pour 500ml whole milk into a heatproof jug and heat in the microwave in 30-second blasts until steaming, making sure it doesn't boil over. (This step is optional, however, I find it speeds up the sauce-making process.) Step Melt 50g butter in a small pan over a low heat. Step Gradually pour in the milk a ladleful at a time, stirring continuously until all the milk is fully incorporated. Bring to a simmer and cook for 1 minute. Step Remove the pan from the heat and stir in 150g mascarpone with a good pinch of salt and freshly ground black pepper. Mix until combined. Step Transfer everything to an ovenproof dish or ovenproof pan, and then level the top of the pasta. Step Combine 75g grated mature cheddar, 75g panko breadcrumbs and a handful of finely chopped parsley, and then scatter over the top of the pasta. Step Bake in the hot oven for 20-30 minutes, or until the dish is bubbling and the crumb topping is golden.
Irish Times
31-05-2025
- Entertainment
- Irish Times
Black Forest gateau
Serves : 6 Course : Dessert Cooking Time : 30 mins Prep Time : 30 mins Ingredients 6 large eggs, separated 160g caster sugar 60g cocoa powder 30g self raising flour 2tbs kirsch liqueur For the filling and topping: 3tbs icing sugar, sifted 1tbs vanilla paste 250g mascarpone 1 punnet of fresh cherries, stones removed 3tbs cherry jam 50g 70% chocolate Preheat the oven to 190 degrees and line a 450g loaf tin with baking parchment. Place the egg whites in a mixer bowl and whisk at a high speed until the eggs form soft peaks. Add half the sugar and whisk until the meringue is glossy and forms stiff peaks. Put to one side. Place the egg yolks in a mixing bowl with the remaining half of the sugar and whisk at full speed until the mix has doubled in size and turned pale; this takes about three minutes. Add the cocoa powder, flour and kirsch to the egg yolk mix and fold together until it is combined. Fold the meringue into the egg yolk mix in three stages, keeping in as much air as possible. Once combined, pour this into the lined loaf tin and tap to allow the mixture to fill all the corners. Place the tin in the oven and cook for 20-25 minutes until a skewer inserted into the centre comes away clean. The mix will soufflé up slightly but will level out as it cools. Turn it out upside down after about 10 minutes on a flat surface and remove the parchment, which gives a rectangular shape. For the filling, add the icing sugar and vanilla to the mascarpone and mix with a spoon until smooth. Slice the pitted cherries in half and set aside. To assemble the gateau, cut the cake in three through the middle. Spread a layer of cherry jam, a thin layer of the mascarpone filling and some halved cherries on two of the layers and sit one on top of the other. Place the remaining layer of cake on top, spread the remaining mascarpone on it, then finely grate the chocolate to cover the top before slicing and serving.
