GLUTEN-FREE MASCARPONE CREAMS WITH SPICED CHERRIES, ALMONDS AND CHOCOLATE GANACHE
Don’t be put off by the list of steps to make this simple and delicious Christmas dessert. All the steps can be made well ahead, all are very quick and easy and putting it together to serve is a doddle.
For real convenience, you could happily substitute purchased vanilla ice cream for the Mascarpone Creams and gluten-free Vienna Almonds for the Candied Almonds.
Bon Appetit.
Rosie
MASCARPONE CREAMS WITH SPICED CHERRIES, CANDIED ALMONDS AND CHOCOLATE GANACHE
With thanks to the McConnell brothers for the original recipe.
Serves 10
For the Mascarpone Creams – make up to 3 days ahead or substitute with Vanilla Ice Cream
300 gm mascarpone
450 ml pure cream
200 ml full cream milk
150 gm caster sugar
2 vanilla beans, halved lengthways and seeds scraped
5 leaves, gold-strength gelatine
Have 10 x 100 ml capacity timbal or dariole moulds at the ready.
Remove the mascarpone from the fridge and allow to come to room temperature while you move onto the next steps.
Bring the cream, milk, caster sugar and vanilla seeds to a simmer in a saucepan over a medium heat until the sugar has dissolved. Remove from the heat.
Place the gelatine leaves in a bowl of cold water until they have softened. Squeeze out the excess water and add to the warm cream mix. Whisk until the gelatine has completely dissolved. Allow the mixture to cool.
Pass the cooled mixture through a sieve into a bowl then whisk in the mascarpone until smooth.
Divide evenly amongst the moulds. Cover and place in the fridge until ready to serve.
Christmas Spice Mix – make up to one month ahead
1 1/2 star anise
1 1/2 cinnamon quills
1/2 teaspoon ground allspice
1/2 teaspoon black pepper, freshly ground
1 teaspoon whole cloves
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground ginger
Place all ingredients in a spice grinder and process to a fine powder. Pass through a sieve to discard any tough fibres then store in an airtight container.
The Spice Mix recipe makes more than is required for this recipe and can be used in biscuits and other desserts.
For the Spiced Cherries – make up to 4 days ahead
800 gm cherries
4 tablespoons raw sugar
2 teaspoons Christmas Spice Mix (see above)
Preheat the oven to 180°C. Line a baking dish with baking paper.
Stone and halve the cherries and place them cut side up in the prepared baking dish.
Mix the raw sugar and the spice mix together, sprinkle over the cherries and roast for 10 minutes. Reduce the heat to 150°C and roast for a further 10 minutes. Set aside to cool. Store in a covered container.
The cherries will be fine at room temperature for 2 days. Refrigerate after 2 days but bring back to room temperature before serving.
Candied Almonds – make up to 3 days ahead or substitute with Vienna Almonds
200 gm blanched almonds
1 1/2 teaspoons mild vegetable oil
2 tablespoons icing sugar, sifted
Salt to sprinkle
Preheat oven to 180°C. Line a baking tray with baking paper.
In a small bowl, toss the almonds in the oil, then half the icing sugar ensuring the almonds are well coated. Transfer to the prepared baking tray and sprinkle with the remaining icing sugar. Sprinkle with a couple of pinches of salt.
Bake for 10-15 minutes or until the almonds are lightly golden and the icing sugar still snowy white. Allow to cool completely before storing in an airtight container.
Roughly chop before use.
For the Chocolate Ganache - best made on the day and will only take five minutes to make.
200 gm dark couverture chocolate, buds or chopped
100 ml pure cream
Place the chocolate in a heatproof bowl. Bring the cream to a boil and pour over the chocolate. Allow to stand for a minute before stirring until completely combined and smooth. Transfer to a piping bag (optional) if using, or a clean bowl and cover tightly.
Store in the fridge if making ahead but warm for just a few seconds in the microwave and mix well before serving.
To Serve
Have 10 cold serving plates and a bowl of hot water at the ready.
Place each mould in the hot water for a few seconds then invert to release the creams onto the serving plates.
Surround with the roasted cherries along with any juice which my have formed. Pipe or spoon 4 or 5 small dollops of the chocolate ganache around and in between the cherries and sprinkle with the chopped candied almonds.
TIPS:
If cherries are not your favourite, try substituting red grapes.