GRAPPA MASCARPONE CREAM
Provided by Bryan Miller
Categories dinner, dessert
Time 10m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Beat cream while slowly adding sugar until firm peaks form.
- In a separate bowl, beat the mascarpone. Add the whipped cream and grappa, blending well.
- To serve, slice each cake into six pieces and place on a dessert plate. Place persimmon wedges around the cake. Place about a tablespoon of mascarpone cream on each plate.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 16 grams, Protein 2 grams, SaturatedFat 9 grams, Sodium 87 milligrams, Sugar 4 grams
ROASTED GRAPE BROWN BUTTER CROSTATA WITH CARAMEL SAUCE, MASCARPONE AND VIN SANTO
Steps:
- For the dough: To the bowl of a food processor, add the butter, flour, granulated sugar, salt and lemon zest. Pulse until it resembles coarse sand. Add the egg yolk and a tablespoon of water. Pulse until the mixture forms a crumbly dough, but holds its shape when pinched. (If too crumbly, add a little bit more water.)
- Turn the dough out onto a clean work surface. Knead very lightly until the dough comes together. Pat into a disc, then roll into a 1/4-inch-thick circle, turning the dough regularly and flouring as needed to ensure it doesn't stick.
- Spray six 4-inch ring molds with the nonstick spray. Cut out 4 dough rounds slightly larger than 4 inches, then transfer a piece of dough to the center of each ring mold, bringing it up the edges to make a rustic tart crust. Slide a spatula underneath to transfer to a half-sheet tray lined with parchment paper. Place in the fridge to chill for 30 minutes.
- For the filling: Preheat the oven to 350 degrees F.
- Brown the butter in a medium skillet over medium-high heat, cooking until it is light brown in color and smells nutty. Transfer the browned butter to the bowl of a stand mixer fitted with a paddle attachment. Add the granulated sugar and vanilla extract. Turn on the mixer and gradually add the flour. Add 3 eggs, one at a time. Scrape down the sides and mix to combine.
- Remove the dough from the fridge. Fill the tarts evenly with the filling and top with the grapes. Make an egg wash by beating the remaining egg in a bowl with a bit of water and brush the crusts. Sprinkle with the turbinado sugar. Transfer to the oven and bake for 20 minutes.
- To finish: Add the vin santo and lemon juice to a medium saute pan. Turn on the heat to medium-low and reduce until thick and caramel-like, 5 to 6 minutes. Carefully add the heavy cream and swirl the pan to incorporate. Allow the mixture to come back to a boil, then lower the heat add the butter one pat at a time.
- Spoon the mascarpone into quenelles (little oblong dollops) and place on a sheet tray lined with parchment. Place in the fridge to chill for 10 to 15 minutes.
- To plate: Spoon a bit of vin santo caramel on the bottom of a plate and dot with the vin cotto. Place the crostata down and top with a mascarpone quenelle. Garnish with thyme leaves and powdered sugar. Repeat to make 5 more servings.
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