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Moulded Mascarpone Cream

A moulded pure white dessert nestles on a freestyle, colourful palette of the freshest fruit purees. The fruit used will vary with the seasons and the same platter will never be repeated precisely!  Any fruit sauces in bold colours do justice to this fine dessert.  You can definitely use a chocolate sauce too!

Prep time 1 hour
Cook time 5 minutes
Makes 6 – 8 servings

250 ml milk
2 cinnamon sticks
few drops almond essence
60 ml sugar
15 ml powdered gelatine
60 ml cold water
250 ml Mascarpone cheese
250 ml cream, stiffly beaten

Fruit puree

± 125 ml each of 3 kinds / colours of ripe fresh fruit pureed (e.g. mango, kiwi, watermelon, spanspek, sweet melon, goosebserries, paw-paw, strawberries, rasberries, blackberries
sugar to taste
additional garnish as preferred, e.g. fresh strawberries, gooseberries, blueberries, etc.

  1. Heat the milk very gently with the cinnamon sticks until it starts to boil.
  2. Remove from heat, stir in the almond essence and sugar and allow to stand a while to infuse, then strain through a fine sieve.
  3. Cover the gelatine with water in a jug and microwave on MEDIUM for 30 seconds – 1 minute until melted. Take care that the gelatine does not boil over.
  4. Alternatively, place the gelatine and water into a bowl set over the steam of simmering water and leave a few minutes or until melted.
  5. Stir the gelatine into the hot milk and allow to cool to room temperature.
  6. Place the Mascarpone cheese into a bowl and beat in the milk gradually using a whisk or electric beater, until evenly blended.
  7. Refrigerate the mixture at least 30 minutes while checking from time to time until it just starts to set.
  8. Beat the cream until stiff and fold into the partly set mixture until evenly blended. Divide the mixture between 6 to 8 ramekin dishes, smooth tops, cover and refrigerate at least 2 hours or until quite firm.
  9. In the meantime prepare the fruit purees. Peel and stone or seed the fresh fruit and liquidise each kind of fruit separately to obtain a smooth puree. If necessary e.g. with gooseberries, pass the puree through a coarse strainer to remove the seeds. Sweeten to taste – the amount of sugar added will vary greatly depending on the acidity of the fruit and personal preference.
  10. To serve, loosen the sides of the moulds and turn out onto the centre of a suitable serving platter.
  11. Place about 50 ml of each puree around the mould and spread with a teaspoon if necessary to cover the plate thinly but neatly and just meet at the edges without mingling. Garnish as preferred.