lostkat
30-12-2007, 20:50
I posted this in the Christmas thread, as it's what I made for my family meal on Christmas Eve. It's my own take on Eaton Mess, only I used raspberries because I fancied it, and I wanted to use mascarpone in the cream, because I love it and it makes it more interesting. The picture was taken before I'd spooned the raspberry coulis over it as I prepared it in advance and then spooned over the coulis when I was ready to serve.
Kate's Raspberry Mess with Mascarpone Cream
Serves 6
http://www.lostkat.co.uk/raspberrymess.jpg
Ingredients
6 ramekins or dessert glasses/dishes (to serve)
6 Meringue Nests
Approx 30 whole raspberries for decoration
For the Raspberry Coulis
300g raspberries
100g icing sugar
1tsp lemon juice
For the Mascarpone cream
500g mascarpone cheese
1tsp vanilla extract
1tbsp icing sugar
125ml double cream, lightly whipped
Method
First make the raspberry coulis by placing all ingredients in a food processor and pureeing until smooth. Strain through a sieve fine enough to remove the seeds, cover and store in the fridge until needed.
Next, get on with the mascarpone cream. Whip the double cream to dropping consistency and set aside. Be careful not to whip too much or the mixture will be too stiff. In another bowl, combine the mascarpone, vanilla and icing sugar. Gently fold in the whipped double cream until the mixture is smooth. This can also be made a few hours in advance and stored in the fridge until needed.
To assemble the pudding, break the meringue nests into smallish chunks (1-2cm) and stir into the mascarpone cream. Take approx 2 tbsp of the raspberry coulis and mix loosely into the meringue and cream mixture to achieve a marbled effect.
Divide the mixture equally between 6 dessert glasses or ramekins. Spoon the coulis over the top of the desserts and put them onto serving plates. There will probably be a fair bit of coulis left over. You can either decorate the serving plates with the remaining coulis, serve it along with the desserts in a jug or pop it in an airtight container and freeze for another day.
Tuck in!!!
Kate's Raspberry Mess with Mascarpone Cream
Serves 6
http://www.lostkat.co.uk/raspberrymess.jpg
Ingredients
6 ramekins or dessert glasses/dishes (to serve)
6 Meringue Nests
Approx 30 whole raspberries for decoration
For the Raspberry Coulis
300g raspberries
100g icing sugar
1tsp lemon juice
For the Mascarpone cream
500g mascarpone cheese
1tsp vanilla extract
1tbsp icing sugar
125ml double cream, lightly whipped
Method
First make the raspberry coulis by placing all ingredients in a food processor and pureeing until smooth. Strain through a sieve fine enough to remove the seeds, cover and store in the fridge until needed.
Next, get on with the mascarpone cream. Whip the double cream to dropping consistency and set aside. Be careful not to whip too much or the mixture will be too stiff. In another bowl, combine the mascarpone, vanilla and icing sugar. Gently fold in the whipped double cream until the mixture is smooth. This can also be made a few hours in advance and stored in the fridge until needed.
To assemble the pudding, break the meringue nests into smallish chunks (1-2cm) and stir into the mascarpone cream. Take approx 2 tbsp of the raspberry coulis and mix loosely into the meringue and cream mixture to achieve a marbled effect.
Divide the mixture equally between 6 dessert glasses or ramekins. Spoon the coulis over the top of the desserts and put them onto serving plates. There will probably be a fair bit of coulis left over. You can either decorate the serving plates with the remaining coulis, serve it along with the desserts in a jug or pop it in an airtight container and freeze for another day.
Tuck in!!!