Kitchen Capers Forum Index Kitchen Capers
People learn from one another, just as iron sharpens iron. Proverbs 27:17
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 
 Back to Kitchen Capers Home
Kirsch Cherries Mascarpone Mousse

Post new topic   Reply to topic    Kitchen Capers Forum Index -> Cold Room
View previous topic :: View next topic  
Author Message
super Chief

Joined: 20 Jul 2004
Posts: 5056
Location: Singapore

PostPosted: Sun Jun 04, 2017 3:55 pm    Post subject: Kirsch Cherries Mascarpone Mousse Reply with quote

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.

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
Back to top
View user's profile Send private message Send e-mail Visit poster's website
Display posts from previous:   
Post new topic   Reply to topic    Kitchen Capers Forum Index -> Cold Room All times are GMT + 8 Hours
Page 1 of 1

Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum

Powered by phpBB © 2001, 2005 phpBB Group