Recipe: 3 Ways with Mascarpone Cheese

Urbano Dubai transforms this ingredient into stunning dishes you'll love
ByJasmine BandaliTuesday , 02 December 2014
Recipe: 3 Ways with Mascarpone Cheese
© Copyright @ Rua Castilho / StockFood
Tiramisu

1. Tiramisu
MAKES 1 DISH
The ever-popular dessert made the true authentic way

Ingredients

1kg mascarpone cheese

400ml whipping cream

400g sugar

1 egg white

500ml espresso

500g readymade 

sponge fingers 

FOR THE SUGAR SYRUP (You will need 100ml)

100g sugar

100ml water

TO GARNISH

2 tsp cocoa powder

2 tsp chocolate shavings

METHOD

1 Make your sugar syrup by setting a heavy saucepan over a medium high heat.

2 Dissolve the sugar in the water and bring to the boil. 

3 Boil for about 10 minutes, stirring intermittently and then remove from the heat and allow to cool. (The syrup will thicken as it cools).

4 Add the syrup to the espresso and mix to combine.

5 Beat the mascarpone until light and fluffy. 

6 In a separate bowl, beat the whipping cream the same.

7 Fold the cream into the mascarpone gently.

8 In another bowl beat the egg with the sugar until soft peaks form. 

9 Again fold in the egg white mixture into the mascarpone.

10 Take a 7cm x 10cm x 29cm serving dish.

11 Soak the biscuits in the coffee syrup. Once the biscuits have absorbed the liquid, squeeze out the coffee.

12 Place a third of the mascarpone mixture in the serving dish.

13 Arrange half the soaked biscuits evenly on top.

14 Repeat the process to form layers, ending with the cheese mixture.

15 Place in the refrigerator to set.

16 Garnish with the cocoa powder and chocolate shavings.

2. Prawn Mascarpone Bruchetta
Serves 12
A great canapé to kick off the festive season with friends

INGREDIENTS

12 ciabatta bread slices

6 tbsp olive oil

2 tsp chives

2 tsp shiso, available at secretsfinefood.com

FOR THE GARLIC CONFIT (Makes alot – store any unused in the refrigerator)

500ml olive oil 

200g garlic

FOR THE MASCARPONE MIXTURE

500g boiled prawns, 

finely chopped

320g mascarpone

6 tsp chives

1 tsp red chilli powder

1 tsp lemon zest

1 tsp salt

½ tsp pepper

½ tsp lemon juice

FOR THE BOILED PRAWNS

1kg prawns 

50g leeks, chopped

50g carrots, chopped

1 tbsp onions, chopped

1 celery, chopped

2L water 

1 lemon, quartered 

A pinch of pepper

METHOD

1 Place all the ingredients for the boiled prawns into a saucepan set over a medium high heat.

2 Bring to the boil and allow to simmer until prawns are cooked and the vegetables are tender. 

3 Drain the excess water, remove the lemon and discard; remove the prawns and set aside.

4 Mash all the remaining ingredients using a potato masher and then add the prawns back to the mixture. Combine thoroughly. Set aside.

5 Prepare the garlic confit by placing the oil in a heavy based saucepan set over a low heat. Do not allow the oil to boil. The oil should be warm only.

6 Add the garlic and cook for an hour or until the garlic is soft. Mash the mixture using a potato masher.

7 Place all the ingredients for the mascarpone mix into a bowl and mix to combine.

8 Toast the bread.

9 Add a small amount of the garlic confit to the bread.

10 Top with the mascarpone mixture.

11 Add the boiled prawn mixture.

12 Drizzle with olive oil

13 Garnish with the shiso and chives.

3. Risotto ai Fungi
SERVES 2
A creamy rice dish that requires undivided attention and a little love when you are preparing it. Stick to those two rules for risotto success

INGREDIENTS 

200g pre-cooked Arborio rice

200mls vegetable stock 

100mls water

20g Stork baking powder

40g mascarpone

10mls olive oil 

1 tsp shallots, chopped

10g butter

A few thyme springs

1 tsp salt

¾ tsp pepper 

1 tsp parsley, chopped

1 tsp grated parmesan cheese

FOR THE MUSHROOMS

40g brown mushrooms 

½ tsp salt

½ tsp pepper

1 tsp butter

¾ tsp garlic 

2 tsp olive oil 

1 tsp parsley, chopped 

¾ tsp thyme, chopped

METHOD

1 Begin by sautéing your mushrooms in the butter and the olive oil in a pan set over a medium-high heat. 

2 Add the garlic and mushrooms and sauté until the mushrooms are cooked and golden brown.

3 Add the salt and pepper.

4 Once the mushrooms are completely cooked, add the parsley and set the pan aside.

5 In a separate pan set over a medium-high heat, sauté the shallots for the risotto until transparent.

6 Add the pre-cooked Arborio rice to the pan and sauté it for a further 2 minutes.

7 Add a little bit of vegetable stock and check the seasoning.

8 Add mushrooms and thyme.

9 Gradually add the vegetable stock little by little for the risotto to come together. 

10 Once the risotto is cooked, add the parmesan, mascarpone, butter and parsley and stir. 

11 Garnish it with some thyme springs before serving. 

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