Joined: 20 Jul 2004
|Posted: Sun Jun 04, 2017 3:55 pm Post subject: Kirsch Cherries Mascarpone Mousse
|An impromptu dessert I made some weeks ago for a private party of Booze, Food and Friends. Each of us are supposed to bring a dish or 2 or even more if you can. I made this while in the shop. Chill it in our shop's chiller and packed it using whenever we have in our shop.
No leftovers after the party. And then I made it again 2 weeks after that for the family at home.
here's my fail proof recipe to try at home
I used the cupcake boxes I sell in my shop to transport this. Its a box with square base inserts for Hokkaido cupcakes. But since my dessert cups are square at the base, these boxes fit nicely.
These are made at home, this round I added more Kirsch Cherry liquer from the big jar and left it for several hours. The cherry liquer soaked through the mascarpone cheese and turn it into a nice purple hue.
500g Mascarpone Cheese
250g Dairy Whipping Cream(I used President's Dairy Whipping Cream)
2 tbsp Kirsch Cherries Paste(I sell this in my KC shop)
100g Kirsch Cherry liquer and cherries to decorate
Only 4 ingredients!
1. In a mixer, add cheese, cream and Kirsch Cherry paste to whisk till soft peak.
2. Remove and placed in dessert cups till 80% full.
3. Add 3 kirsch cherries on top and 1 tsp of Kirsch Cherry liquer over the cherries. Leave it in the fridge to chill for at least 4 to 6 hours.
4. Serve cold.
You can add oatbran flakes at the base of the dessert cup , to give it a nice crunch.
Or you can leave it 'naked' like I did the 2nd time round.
I didn't add any sugar as the liquer and cherries are very flavourful and sweetens the dessert perfectly.
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