Molded Mascarpone with Red Raspberry Chambord Sauce

Molded Mascarpone with Red Raspberry Chambord Sauce

The smooth white richness of the mascarpone is perfectly balanced by the vibrant color and flavor of delicious red raspberries.

Serves 6

Ingredients Preparation

  • 16 ounces Mascarpone
  • 6 tablespoons powdered sugar
  • 1 cup whipping cream
  • 2 teaspoons unflavored gelatin
  • 6 tablespoons cold water
  • 1 teaspoon almond extract
Mascarpone Steps

  1. At half an hour before preparation, remove mascarpone from refrigerator and allow to soften at room temperature.
  2. Blend with powdered sugar. Set aside.
  3. Whip cream in narrow chilled bowl with chilled beaters until stiff. Set aside.
  4. In a small heat-proof cup, sprinkle gelatin over cold water and allow to soften for 3 minutes.
  5. Place cup in bowl or pan of very hot water and stir until gelatin is completely dissolved.
  6. Whisk together the gelatin, sweetened mascarpone and extract until blended and smooth.
  7. Gently fold in whipped cream.
  8. Turn into 1/2 cup molds that have been lined with cheesecloth.
  9. Refrigerate at least 4 hours. May be made 24 hours ahead if covered with plastic wrap.
Berry Sauce

  • 24 ounces frozen sweetened red raspberries
  • 2 tablespoons Chambord or black raspberry liqueur
Sauce Steps

  1. Thaw berries and process in food processor until pureed.
  2. Strain through a fine sieve.
  3. Stir in liqueur.
  4. Cover and refrigerate until serving time. Best if made 24 to 48 hours ahead.

  1. Gently remove from molds and invert onto dessert plates, gently peeling away cheesecloth in the process.
  2. Spoon red raspberry sauce liberally around edges and over top of dessert.
  3. Garnish with chocolate leaves and whole raspberries.
  4. 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.

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