Mascarpone mousse with Vin Santo
Serving size: 4
Preparation time: 5 minutes + 2 hours (soaking)
Cooking time: 5 minutes
Ingredients:
Featured in:
April 2011
Preparation time: 5 minutes + 2 hours (soaking)
Cooking time: 5 minutes
Ingredients:
250g mascarpone cheese
100g cantucci biscuits
400ml Vin Santo sweet wine
150g caster sugar
The seeds of 1 vanilla pod
2 peaches cut into wedges
100g jumbo golden raisins
50g butter
50ml of peach schnapps
Featured in:
April 2011
METHOD
First soak the jumbo raisins with the Vin Santo for 1 hour.
To make the mousse, whisk the mascarpone with the sugar. Place the cantucci biscuits in the Vin Santo and leave to soak for 1 more hour.
Melt the butter in a non-stick pan, add the seeds from the vanilla pod and 50g of sugar. Cook the peaches for 1 minute, wet with the peach schnapps and let cool completely before serving.
When ready gently mix the mascarpone mousse with the soaked cantucci biscuits and serve on the peaches.
Archives
Never miss a copy!
Big savings when you take out a subscription.
Our February issue is now on sale.![]()
![]()
As well as Lincs Co-op stores, newsagents and supermarkets across the county, you can buy your copy of Lincolnshire Life each month from these independent outlets:![]()
International Bomber Command Centre – Lincoln![]()
Vine House Farm Shop & Cafe – Deeping St Nicholas![]()
The Granary Farm Shop – Wragby![]()
Mountain's Farm Shop – East Heckington![]()
Doddington Hall and Gardens – Doddington![]()
Farmer Browns Ice Cream – Huttoft![]()
Fisher’s Farm Shop – Stallingborough![]()
A little bit of Lincolnshire – Steep Hill, Lincoln![]()
J. Shaw & Son – Alvingham![]()
No. 12 Chocolatier – Kirton in Lindsey![]()
Pennells Lincoln – South Hykeham![]()
Uncle Henry's – Grayingham![]()
Rock Caistor – Caistor![]()
The Wolds Edge – Market Rasen![]()
Belvoir Retail Village at Belvoir Castle – Belvoir