Sentences with phrase «tablespoons mascarpone»

Ingredients 4 ounces red Swiss chard, stemmed and chopped (about 3 cups packed) 3 cups low - salt chicken broth (you may not use all of it) 3 tablespoons butter 1 tablespoon olive oil Large pinch of sea salt 3/4 cup thinly sliced leek (white and pale green parts only) 1 cup Arborio rice 1/4 cup dry white wine 2 ounces prosciutto, minced (about 1/4 cup) 1 1/2 tablespoons mascarpone cheese 1 tablespoon chopped fresh Italian parsley Pepper Preparation Cook Swiss chard in a pot of boiling salted water until crisp - tender, about a minute.

* 2 large egg yolks, preferably organic and free - range * 1 whole egg, preferably organic and free - range * 1 tablespoon mascarpone cheese * 2 teaspoons organic butter * 1/3 cup defrosted organic frozen peas (I used Woodstock Farms «petite» peas; you could also use freshly shelled spring peas) * 1 tablespoon chopped fresh mint, plus more for a garnish, if desired * course sea salt and freshly ground black pepper

Garnish each serving with 1 tablespoon mascarpone, swirled in the cetner of the bisque, and sprinkle with the mint and thyme.

Not exact matches

3 eggs, separated 5 tablespoons sugar 6 ounces mascarpone cheese 36 ladyfingers, 1 large package (approximately 36) 1 cup orange liqueur 1 cup espresso coffee 2 ounces bitter chocolate, grated (Bakers chocolate) 1/2 cup unsweetened cocoa powder (or 2 ounces grated bittersweet chocolate)

Meanwhile, in large bowl, beat mascarpone cheese, 1 1/2 cups powdered sugar, 2 tablespoons cognac and the vanilla with electric mixer on medium speed until smooth.

For filling 8 ounces mascarpone cheese 1/2 cup 2 % vanilla yogurt 2-1/2 tablespoons confectioners» sugar Zest of half a lemon

Drizzle the peaches with the white wine syrup and add tablespoons of mascarpone or yogurt on top of each peach half.

Into a small bowl add: mascarpone, ricotta, remaining egg, 2 tablespoons sugar and vanilla.

Cheesecake Filling 1 cup of slow roasted balsamic red wine strawberries, divided (recipe here) 20 oz (2 1/2 bricks) of cream cheese, at room temperature 4 oz (1/2 cup) mascarpone cheese, at room temperature 4 tablespoons all purpose flour, divided 3/4 cup wildflower honey 3 large eggs, at room temperature 4 oz (1/2 cup) sour cream 2 tablespoons fresh squeezed lemon juice (strained so it is pulp free) 1 teaspoon vanilla extract

Top each peach half with about 1 1/2 tablespoons of the mascarpone mixture and sprinkle all the peaches with the chopped pistachios.

Place the cream cheese, mascarpone cheese, and 3 tablespoons of flour in the bowl of a standing mixer, fitted with a paddle attachment.

While the crust is cooling, combine the mascarpone and 2 tablespoons of the sugar.

When hearts are ready, poke some light holes in the bottom heart (be sure you don't poke all the way through the dough), spread 1 tablespoon of mascarpone on six hearts.

Beat in mascarpone, one tablespoon at a time.

2 crab claws 1 ripe avocado 1 grapefruit 2 tablespoons of mascarpone cheese 1/2 teaspoon of pimentón (smoked paprika) Tabasco drops (optional — quantity according to your taste) Salt & pepper

Caramel Cream - Cheese Filling 400g Philadelphia Cream Cheese 250g Mascarpone 300g salted caramel sauce 4 tablespoons icing sugar 1 teaspoon vanilla bean paste

For the Coffee 1 cup espresso 2 tablespoons coffee liqueur 1/4 cup powdered sugar For The Mascarpone 8 oz mascarpone 1 cup lightly whipped whipped cream 1/2 cup powdered sugar 2 - 4 tablespoons of the CoffMascarpone 8 oz mascarpone 1 cup lightly whipped whipped cream 1/2 cup powdered sugar 2 - 4 tablespoons of the Coffmascarpone 1 cup lightly whipped whipped cream 1/2 cup powdered sugar 2 - 4 tablespoons of the Coffee Mixture

ingredients SAUSAGE RAGU: 2 tablespoons olive oil 1 pound sweet Italian sausage (removed from casing) 1/2 yellow onion (peeled, small dice) 4 cloves garlic (peeled, minced) 1 cup San Marzano tomatoes (chopped) 2 large fresh bay leaves Kosher salt and freshly ground black pepper (to taste) POLENTA: 2 tablespoons olive oil 7 cups water Kosher salt (to taste) 2 cups instant polenta 1/2 cup mascarpone 1/2 cup Parmigiano Reggiano (freshly grated, plus more to garnish) 2 tablespoons unsalted butter TO ASSEMBLE: 1 pound fresh mozzarella (grated) 1 cup fresh basil leaves (thinly sliced)

Ingredients: 1 cup heavy cream 3 tablespoons granulated sugar 2 tablespoons butter 1/4 cup very strong espresso 1/4 cup semisweet or bittersweet chocolate, chopped 1 1/2 teaspoons unflavored gelatin, softened in 3 tablespoons cold water 1/2 cup sour cream 1/2 cup Mascarpone Cheese Whipped cream and chocolate - covered coffee beans for garnish (optional)

Meanwhile, in a medium bowl, mix together the mascarpone, remaining lemon zest and the remaining 1 tablespoon of sugar.

For the whipped mascarpone: 3/4 cup mascarpone cheese 3/4 cup chilled heavy whipping cream 1 1/2 tablespoons granulated sugar 1/2 teaspoon pure vanilla extract 1/2 teaspoon freshly grated lemon zest (optional)

Ingredients: creamy sweet pea pesto filling: 1 garlic clove, chopped 1 2/3 cups fresh English peas, boiled and drained (if using frozen, thaw), divided 2 1/2 tablespoons chopped walnuts 1/3 cup extra virgin olive oil 2 tablespoons grated Parmesan 2/3 cup mascarpone, softened 1 large egg yolk, room temperature zest of 2 lemons salt and pepper to taste ravioli dough: 2 cups all purpose flour, plus more for dusting 1/2 cup semolina flour, plus more for dusting 1/2 teaspoon salt 2 large eggs, room temperature 1/4 -1 / 3 cup water

For the chestnut mascarpone cream: 8 ounces (225 grams) chestnut cream (such as Perrotta) 8 ounces (225 grams) mascarpone seeds from 1 vanilla bean (or a teaspoon vanilla extract) pinch salt 1 1/4 cups (300 ml) heavy cream 1 tablespoon sugar 2 tablespoons dark rum

In the bowl of a freestanding mixer, beat together the cream cheese, mascarpone cheese and remaining sugar (1/4 cup plus 2 tablespoons) until smooth.

Non-stick cooking spray 1/3 cup unsweetened cocoa powder 3 tablespoons hot water 1 tablespoon vegetable oil 1/2 cup (1 stick) unsalted butter, melted 1 cup packed light brown sugar 1 large egg 1 teaspoon vanilla extract 8 ounces mascarpone cheese at room temperature 1 cup all - purpose flour 1/4 cup almond meal 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt

Fill the centers of the peaches evenly with the mascarpone mixture, about 2 tablespoons per peach.

INGREDIENTS 2 1/2 cups mixed fresh blueberries, raspberries, and blackberries 6 large egg yolks 1/3 cup sugar, plus 6 tablespoons or 12 teaspoons for topping 1/3 cup mascarpone or sour cream 1 2/3 cups heavy (whipping) cream 2 tablespoons framboise liqueur