| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 1 | Servings | |
INGREDIENTS
| 1/2 | c | White sugar |
| 1/2 | c | Water |
| 1 1/2 | c | Heavy (whipping) cream |
| 8 | oz | Mascarpone |
INSTRUCTIONS
Fresh raspberries, blackberries, strawberries, blueberries, or any kind of berry you like Place the water and sugar in a small saucepan and bring to a boil. Continue boiling gently until the mixture turns a light caramel color. Be careful not to let it burn. I usually let it go to a medium caramel color. Then stir in the heavy cream all at once. The sugar will probably harden at this point; it is ok. Reduce the heat. Continue stirring until the sugar dissolves again and the mixture turns caramel-colored. By this time you'll recognize it. You can cook it down as thin or as thick as you want. I usually make it the consistency of maple syrup rather than honey. Remove from heat. (At this point you can refrigerate the caramel, covered, until you need it. Of course it will thicken after having been in the refrigerator.) Place the mascarpone in a medium bowl. Whisk in a small amount of the caramel sauce (a few tablespoons to 1/2 c depending on your taste) and blend. You don't want the mascarpone to be quite as caramelly as the caramel sauce itself. You also want to save most of the sauce for the presentation. To serve, place some of the berries on a puddle of caramel sauce and place a large dollop of the mascarpone alongside. Or, put down the mascarpone first, top with berries and then the caramel! Or, just stand in front of the refrigerator and sneak tastes of the sauce with your butt holding open the refrigerator door. :) See, I haven't changed that much. Anyway, this is a pretty versatile recipe as far as presentation goes. I'm sure you could use other fruits too. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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