Fresh Cherry Cobbler with Mascarpone Ice Cream
From luisascatering 11 years ago
Ingredients
- mascarpone ice cream (makes about 1 quart): shopping list
- 1 cup organic whole milk shopping list
- 1 cup organic heavy cream shopping list
- 1 cup mascarpone shopping list
- 3/4 cup granulated sugar shopping list
- 3 organic egg yolks shopping list
- 1/2 teaspoon pure vanilla extract shopping list
- ~ shopping list
- pasta frolla: shopping list
- 1 whole organic egg shopping list
- 1 organic egg yolk shopping list
- 1 3/4 cups all-purpose flour shopping list
- 8 tablespoons (1 stick) unsalted butter, chilled and diced shopping list
- 1/3 cup sugar shopping list
- Pinch of sea salt shopping list
- Zest of 1 lemon, finely grated shopping list
- ~ shopping list
- fresh cherry filling: shopping list
- 1 lb. fresh cherries, pitted and halved shopping list
- 1/2 cup granulated sugar shopping list
- 2 tablespoons unsalted butter, melted shopping list
- Pinch of sea salt shopping list
- 2 tablespoons cornstarch shopping list
- 1/2 teaspoon ground cinnamon shopping list
- splash of brandy shopping list
How to make it
- for the mascarpone ice cream:
- In a small bowl, beat the egg yolks with the sugar until fluffy and lighter in color. Set aside. Combine the milk and cream in a medium saucepan and just bring to a boil over medium-high heat.
- While beating the egg yolk mixture, pour in a small spoonful of the hot milk mixture and continue to beat. Repeat process with a larger spoonful, while beating, then repeat. Next, scoop all the egg yolk mixture into the hot milk mixture. Return heat to medium-low. Cook about 8-10 minutes longer, stirring frequently with a spatula to scrape all corners of the bottom of the pot. Do not let boil. The custard should be just thick enough to coat the back of a spoon, but have no lumps.
- Chill the custard 4 hours or overnight. Blend in the mascarpone and vanilla until smooth in texture. Follow your ice cream maker’s instructions to churn into ice cream. Transfer to an airtight container and freeze for 2 hours to firm up.
- Pasta frolla in food processor or standing mixer:
- In a processor, pulse ingredients until a ball forms. In a mixer, use the paddle attachment to mix ingredients until a ball forms
- OR
- Pasta frolla by hand:
- Work all ingredients in a bowl with your hands, smashing butter pieces with the tips of your fingers. When the dough starts coming together, transfer to a work surface, and knead for 30 seconds. Wrap dough in parchment paper. Flatten and refrigerate for 1 hour.
- Preheat the oven to 350°.
- Open up parchment paper to reveal dough, dust with flour and flip over. Lightly dust top pf dough with flour, and roll dough about ¼-inch thick (this might make more than you need for the cobbler so it’s a great time to make cookies with the scraps!)
- Pour cherry mixture into a 1-quart casserole dish. Top it with pasta frolla dough. Bake for 25 to 30 minutes or until the top is golden brown and cherries are bubbly. Serve with mascarpone ice cream and garnish with powdered sugar, cinnamon, fresh cherry (or lemon twist).
The Rating
Reviewed by 1 people-
An "Excellent" Italian dish and the homemade ice cream is great. Tast is out of this world.
ED
spinach1948
in Dorchester-Boston loved it
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" It was excellent "