/www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-with-mustard-mascarpone-marsala-sauce
food processor combine the mascarpone cheese, strawberries, 1/4 cup
Puree the raspberries in blender.
Press through a fine sieve to remove seeds.
In a medium bowl, beat together the mascarpone, sugar, vanilla and raspberry puree with electric mixer until smooth and fluffy.
Spoon into individual dessert dishes and garnish with the extra raspberries.
Refrigerate at least 1 hour before serving.
Place the mascarpone cheese in a large bowl
wooden spoon, beat together mascarpone, sugar and lemon juice until
about 5 minutes.
Add mascarpone cheese and beat until smooth
minutes. Whisk in the mascarpone cheese until the mixture is
ixer, beat the cream cheese, mascarpone cheese, and sugar in a
mall bowl, stir together the mascarpone and sour cream until blended
t: http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-and
Blend the mascarpone, sugar and coconut milk. Next, beat the cream until it is stiff and stands in peaks. Mix two tablespoons of the whipped cream into the mascarpone.
Spoon the mascarpone mixture into 6 wide dessert glasses. Place the rest of the cream in a piping bag with a star-shaped tip, and pipe the cream in a ring on top of the cheese mixture and around the inside edge of the glasses. Next, take the eggnog and pour into the center. Decorate with colored sugar sprinkles and serve.
Combine mascarpone cheese and confectioners' sugar in a bowl and beat using an electric mixer until smooth and fluffy.
Stir together cream and vanilla extract, add to mascarpone mixture and beat until well combined. Set 4 cherries aside for garnish, and fold the rest into the cream-mascarpone mixture.
Fill 4 dessert bowls equally with cream-mascarpone mixture, garnish with a cherry, and refrigerate until serving.
mascarpone cheese and creme fraiche. Combine well.
In each dessert glass
eserved cooking liquid and the mascarpone cheese until smooth. Pour over
cut asparagus into 1-2 inch pieces.
in a large skillet, (deep if you have it) melt butter.
saute mushrooms and asparagus.
meanwhile, cook pasta in water with salt according to package.
drain pasta, reserving a cup of the salty starchy water.
add the pasta to the cooked mushrooms and asparagus.
stir in the mascarpone and parmesan cheese.
add water if you need to (i usually only add a couple TBS).
add nutmeg.
garnish with nuts and extra parmesan.
**sometimes I add cajun chicken or shrimp on top too!
osemary stems.
Add the mascarpone cheese and maple syrup.
For the mousse:
In a small saucepan over medium heat, stir milk and sugar together and add the espresso powder, cook until the milk is hot but not boiling. Place the chocolate chips in blender.
Pour the hot milk over the chips. Run the blender on high until well combined, a few seconds. Add the egg whites and run the blender on high until light, about 1 minute.
Transfer the mousse to 4 small serving cups.
Cover with plastic wrap and refrigerate until firm or about 3 hours.
For the cream:
Hold off on making the cream until ...
Preheat oven to 350\u00b0.
Lightly oil an 8 x 8\" baking dish.
Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend.
Cook tortellini in a large pot of boiling salted water until just tender, about 2 minute Drain.
Add tortellini to the sauce and toss to coat.
Transfer the tortellini mixture to the prepared baking dish.
Top the mixture with the mozzarella and Parmesan.
Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minute.
emaining chocolate for top of dessert.
In another bowl, beat
s spoons to eat the dessert.
Get yourself a good