Imagine like thick ultra smooth cream cheese texture with a flavor like heavy cream.
Mascarpone is used in making tiramisu, but can be mixed with sugar for a sweet topping, or added to sauces to add creaminess.
I tried making a sugar-glazed apple dish. Some things I would do differently.
Here's my conceptual recipe:
Glazed Calvados-spiked Apples with Lemon Mascarpone Cream
1/2 cup granulated sugar
1/4 tsp. ground cinammon
1/4 tsp. ground nutmeg
pinch of salt?
2 tart apples (such as Granny Smith), sliced
1/4 cup Calvados or apple brandy
1/2 pkg mascarpone cheese
2 tbsp. lemon juice
1/2 tsp lemon zest
1/4 cup granulated sugar
1/2 tsp vanilla extract
In a large bowl, combine sugar, cinammon and nutmeg and salt, and combine well. Add sliced apples to bowl and toss in sugar mixture.
Meanwhile combine mascarpone, lemon juice, lemon zest and sugar in a bowl, and with spatula, mix gently but thoroughly to combine.
Heat a large skillet over high heat. Add sliced apples to skillet, arranging in a single layer. Cook carefully for about 1 minute per side, so that the sugar carmelizes on the outside, adjusting heat if sugar or apples start to burn. Add Calvados and flambe until the alcohol flame disappears.
Remove skillet from heat immediately, and transfer apples to serving plate. Top with dollop of mascarpone.
What I learned:
- Adding Calvados (raw liquor) to mascarpone was overpowering
- Lemon may not be necessary in mascarpone; it would be interesting to taste this dish without