Featured Recipe
Mascarpone White Chocolate Cream
By Kate
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A creamy dessert combining mascarpone cheese and white chocolate with whipped cream and sugar. Adjusted quantities and ingredients include coconut cream replacing regular cream, honey for sweetness instead of sugar. Combined infusion of lemon zest adds brightness. Preparation involves whipping, folding, chilling. Slightly longer chilling time improves texture. Yield around 1.5 liters, suitable for 6 servings. Gluten-, nut-, and egg-free. Vegeterian-friendly dessert.
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Prep:
12 min
Cook:
0 min
Total:
17 min
Serves:
6 servings
dessert
mascarpone
white chocolate
coconut cream
easy recipe
Introduction
Cream and cheese, reworked a bit. Coconut cream swaps regular dairy cream for a hint of tropical. Honey replaces plain sugar, a softer touch of sweetness. White chocolate melts into the mix, smooth and rich, but less quantity here, balanced by citrus. Whipped light then firm. Chilled a while longer, so texture tightens. Soft peaks, then firm, watch the change. No nuts, no eggs, gluten out. Bits of lemon zest sneak in brightening the heavy creaminess. The end? A pale layered treat, slightly different but familiar. Serve cold. Simple really. No fuss.
Ingredients
About the ingredients
Coconut cream brings fat and silkiness, making the cream richer but dairy-free, great for those avoiding milk but wanting similar texture. Mascarpone anchors the recipe with its mild creamy tang. Honey used here instead of granulated sugar lends natural sweetness, slight floral notes enhancing the white chocolate unlike the straightforward sugar. Lemon zest is a bright twist adding citrus oils, cutting through the richness. Melt white chocolate carefully to avoid burning, smooth melting fits best. Adjust amounts if stricter sweetness or creaminess is wanted. Chill the bowl beforehand for better whipping volume.
Method
Technique Tips
Start with cold equipment for whipping coconut cream; it isn’t as stable as dairy heavy cream, so temperature matters. Fold mascarpone first, stabilizing the cream base. Incorporate lemon zest early to spread flavor. Add melted white chocolate slowly on low speed to avoid deflating the mixture. Overbeating risks a grainy texture rather than smooth. Whip in stages: soft peaks form first, then firm peaks after chocolate. The patience to chill a dozen minutes or more lets the cream meld and firm up enough for easy serving. No need for cooking, just technique and timing.
Chef's Notes
- 💡 Chill bowl and beaters first. Essential for coconut cream. Makes a difference. The temperature helps stability. Quality of whipped cream improves.
- 💡 When combining ingredients, fold in mascarpone gently. Stabilize the mix. Add lemon zest early for even flavor distribution. Creaminess is key here.
- 💡 Melt white chocolate slowly. Avoid burning it. Smooth is best. A touch of patience prevents graininess later. Firm but tender, watch the texture.
- 💡 Use fresh berries for serving. Adds color and flavor contrast. The slight tartness enhances sweetness of the cream. Simplicity at its best.
- 💡 Chill the mixture longer if needed. Improves texture, richer mouthfeel. Patience is vital. Savor the process, check consistency. Adjust if necessary.
Kitchen Wisdom
How can I make it thicker
Chill longer. Whip more. Stiff peaks are what you're looking for. Adjust sweetness too.
Can I use another sweetener
Yes, maple syrup works. Different taste, but pleasant. Adjust amount based on preference.
What if I don't have coconut cream
You could try heavy cream. It’s not dairy-free. But texture will differ.
What's the best way to store leftovers
Keep chilled. Airtight container needed. Use within two days for best quality.
