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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WOW WOW WOW!
This is simply gorgeous
And lemony too…sigh
Such a beautiful shot too..I’m salivating
I’m definitely going to try this one, Lori Lynn. Thanks for sharing it 🙂
What a wonderful idea for a summer evening get together..so refreshing! Thank you for sharing this with us.. I love to know knew ways to use mascarpone! 🙂
Wow! Too easy to confess to guests. You are absolutely right. Mind you, I never lie, but I often omit certain details. It’s probably best to just smile sweetly and say thank you. Have you tried it with, say, raspberry sorbet? I just might do that today. You are my hero.
With that soft touch to your photos…this is what dessert would look like in heaven…dispatch me now!