El mascarpone Mascarpone, that cheese from the Lombardy region of Italy, is what gives body to this incredibly rich and delicate dessert. Its creamy, smooth texture is reminiscent of another legendary dessert, tiramisu, which true lovers of Italian cuisine will know well. In this case, the head pastry chef at Alfonso Catering has been inspired by this ingredient from northern Italy and has adapted it into a new dessert that we invite you to try making.
Ingredients (4 people):
- 500 ml of cream
- 300 gr of mascarpone cheese
- 150 ml of liqueur Amaretto
- 100g of crushed walnuts
- 120 g sugar
- 3 sheets of neutral gelatin
Preparation:
First, we'll soak the gelatin sheets in a bowl with plenty of cold water. It's very important to soak these sheets in cold water, because if we use hot water, they might melt, stick to the bottom of the bowl, and become unusable.
In a separate bowl, combine the cream, sugar, and mascarpone cheese. Whip with an electric mixer until it reaches a consistency similar to whipped cream. This shouldn't be difficult since mascarpone isn't a cheese in the traditional sense; it's more of a sweetened cream.
Heat the Amaretto liqueur gently without letting it boil. Drain the gelatin sheets well and add them to the Amaretto until completely dissolved. Add the chopped walnuts to this mixture.
Next, mix the Amaretto with the diluted gelatin and the walnuts with the cream and mascarpone, using folding motions with a spatula, so that the consistency of the cream and mascarpone is not lost.
We pour the mixture into molds of our choice. We usually choose round or hemispherical ones. We freeze them for 24 hours and unmold them after that time. tiempo and it is served with slivered almonds on top.