The smooth white richness of the mascarpone is perfectly balanced by the vibrant color and flavor of delicious red raspberries.
- 16 ounces Mascarpone
- 6 tablespoons powdered sugar
- 1 cup whipping cream
- 2 teaspoons unflavored gelatin
- 6 tablespoons cold water
- 1 teaspoon almond extract
- At half an hour before preparation, remove mascarpone from refrigerator and allow to soften at room temperature.
- Blend with powdered sugar. Set aside.
- Whip cream in narrow chilled bowl with chilled beaters until stiff. Set aside.
- In a small heat-proof cup, sprinkle gelatin over cold water and allow to soften for 3 minutes.
- Place cup in bowl or pan of very hot water and stir until gelatin is completely dissolved.
- Whisk together the gelatin, sweetened mascarpone and extract until blended and smooth.
- Gently fold in whipped cream.
- Turn into 1/2 cup molds that have been lined with cheesecloth.
- Refrigerate at least 4 hours. May be made 24 hours ahead if covered with plastic wrap.
- 24 ounces frozen sweetened red raspberries
- 2 tablespoons Chambord or black raspberry liqueur
- Thaw berries and process in food processor until pureed.
- Strain through a fine sieve.
- Stir in liqueur.
- Cover and refrigerate until serving time. Best if made 24 to 48 hours ahead.
- Gently remove from molds and invert onto dessert plates, gently peeling away cheesecloth in the process.
- Spoon red raspberry sauce liberally around edges and over top of dessert.
- Garnish with chocolate leaves and whole raspberries.
- Pass extra sauce around the table.
Nutrition per serving: 582 calories, 11 grams protein, 43 grams carbohydrates, 41 grams total fat (26 saturated fat) 137 mg cholesterol, 249 mg sodium.