Mascarpone mousse with Vin Santo

Serving size: 4
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.



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NEW SPRING MENU LAUNCHED AT CASTLE HOTELThe Castle Hotel and Reform Restaurant in Lincoln has recently launched their spring menus in their Reform Restaurant, prepared by their new head chef Raif Mason formerly of Cognito, The Hope & Anchor & Winteringham Fields.The menus and further information about the hotel can be found at: www.castlehotel.net ... See MoreSee Less