Tuesday, May 21, 2013

Vanilla Mascarpone Cream

Today I am finally making a new post, but it is a very short and simple one. Basically, lately I have not been cooking or baking a lot of new things because I just haven't felt like it. Last week I was sick as a dog and I was going to post a soup recipe, even though it was days before I had any appetite to eat my soup. But the recipe was just not good enough to blog about - the soup could have been great, because it was my friend's recipe and it was delicious when she made it. But it's one of those recipes where you just know what to do and can't write it down, so my approximation was nothing like her soup. I will have to try again. For now I have made pumpkin pie instead, which is already in the blog, but what I added this time was a cream-cheese cream to serve it with instead of ice-cream or plain cream. And it was good. Almost like having cheesecake filling on your pie. Or brownie. Or cookie. Or chocolate bar...am I taking it too far?

Vanilla Mascarpone Cream

250 ml cream
250 grams mascarpone
2 teaspoons vanilla bean paste
1/4 cup icing sugar (or less if you don't have such a sweet tooth as I do)

Place all the ingredients in a bowl and whip until thick. Add more flavour if you like and serve immediately on top of your favourite dessert or sweet snack.

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