| Recipes The
Culinary Front |
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Mascarpone and Vanilla Bean Mousse |
| By Chefs Dana Ewart and Cameron Smith, Joy
Road Catering (Penticton) |
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INGREDIENTS
▪ 1 1/3 cup 35% cream
▪ 2 cups mascarpone cheese
▪ 1⁄2 cup sugar
▪ Seeds from 1 vanilla bean
▪ 2 cups sliced or chopped seasonal
fruit (fresh peaches, nectarines, berries, oranges; or preserved fruit like stewed
cherries or poached apricots or plums)
Using a hand mixer, whip the cream to a firm-peak stage. Remove whipped cream
from bowl and set aside in refrigerator.
To prepare mousse, place mascarpone cheese, sugar and vanilla seeds in mixing
bowl. Mix 3 minutes or until cheese is soft and sugar and vanilla seeds are well
combined. Add whipped cream to mixture and continue to mix for approximately 1
minute, or until just combined. (Scrape down the sides of the bowl to avoid lumps.)
Place mousse in refrigerator to chill.
To serve, layer the bottom of a serving dish (such as a glass preserves jar or
a parfait dish) with fruit of your choice. Spoon a layer of mousse on top. Repeat
for desired number of layers. Garnish with more fruit. Makes 8 servings.
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Tested By Jason Gillies, chef
at Earls busiest location, Bankers Hall in downtown Calgary. Gillies is looking
forward to a trip to Vietnam this fall with his Earls colleagues.
Tip “To remove seeds from a vanilla pod,
use a paring knife to slice the pod in half down the length. Then use the back
of the knife to scrape the insides of the pod—the moist seeds will stick
to the knife.”
Pairing 2005 Keith Tulloch Botrytis Semillon.
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SOURCES
Here, There and Everywhere
Who says the finest foods have to come from Europe? Here are some luxe imports
and their Western Canadian counterparts. |
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