There are some fabulous recipes for Mascarpone Sorbet out there, Thomas Keller’s comes to mind. This is not that. You don’t need an ice cream maker or any special skills for that matter.
Then compare this one: Soften a pint of lemon sorbet on the counter. Put that in a food processor with 6 oz. of mascarpone cheese. Blend. Spoon into pretty serving cups or ramekins and refreeze. Defrost slightly before serving for optimum complex, creamy, tangy flavor.
Can you envision endless possibilities for a garnish? Strawberry slices, mint leaves, lemon wheel, maraschino cherry, a dollop of chutney, candied flower petals…Keller serves his with rhubarb confit and candied fennel.
My recipe technique is so embarrassingly simple, that I am reluctant to share it with my guests. But I’m happy share it with you.
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Add ST. GERMAIN! Wow!
Hi Kay – Great idea!!!
LL
Oh my…. just took a little tour of your blog. Your work with florals is just stunning! Your artistry and passion come through in all of your meals. Beautiful!