Sautéed Strawberries with Marscapone Cream
« Recipes |2/3 cup heavy cream
2/3 cup marscapone cheese
6 T sugar, divided
3/4 t vanilla
1 T unsalted butter
1 pint strawberries, hulled, cut in half lengthwise (quarter large strawberries)
2 T grand Marnier
In bowl of electric mixer, using whisk attachment, beat heavy cream with marscapone, 3 T sugar and vanilla on high speed until stiff peaks form. Refrigerate cream covered until ready to serve (do not prepare too far in advance – several hours, at most).
Melt the butter in large skillet over medium-high heat. Add remaining 3 T sugar, stirring to dissolve the sugar. Add strawberries and sauté until they release their juices, about 3 minutes. Add brandy and cook for 1 more minute. Remove from heat.
Divide marscapone cream among 4 wine or martini glasses. Spoon strawberries into each glass, dividing them evenly. Spoon remaining juice in skillet over berries.Garnish with mint sprig and serve immediately,
I also used this to top the fabulous VinoLuci’s Ricotta Cheese Cake
Serves 4
Recipe from the November 2002 issue of Chocolatier
