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Lemon Mascarpone Brulee with Cherry Compote Ingredients: 1 1/4 cups heavy cream 1/2 tspn lemon juice  1/3 cup sugar 1/2 cup butter, room temperature 1 1/4 cups all purpose flour 1/4 teaspoon kosher salt 2 tablespoons cream 1 teaspoon vanilla extract 1 stick unsalted butter 1 1/2 cups granulated sugar 1/3 cup fresh lemon juice 3 whole large eggs 3 large egg yolks 2 tablespoons freshly grated lemon zest 3/4 cup of your freshly made mascarpone  6 tablespoons heavy cream 1 1/2 cups fresh or thawed frozen cherries 2 tablespoons granulated sugar 1 tablespoon fresh lemon juice 1/2 cup superfine granulated sugar Directions To make Mascarpone: Heat cream in saucepan until small bubble form at edge (do not boil!), add lemon juice and leave on the heat for 2 minutes. Remove from heat and allow to cool to room temperature. If the cream hasn’t thickened return to heat and add more lemon juice. Place a sieve over a bowl, line the sieve with cheesecloth. Pour the mix into the sieve. Place in fridge and allow to drain overnight. To make Tart Shells:  Preheat oven to 400F. In a stand mixer, cream together sugar and butter until light and fluffy.  Beat in flour, kosher salt, cream and vanilla, until mixture is moist and crumbly. Press dough into four 4-inch tart pans (or one 9 or 10 inch tart pan) and press it up the sides, making sure the layer on the bottom is even. Bake for 15-20 minutes, until crust is set and firm at the edges. Cool, and store in an airtight container until use.  Make filling:In a heavy saucepan combine butter, 3/4 cup sugar, and lemon juice over moderately high heat, stirring occasionally until butter is melted.  Bring mixture to a boil, stirring, and remove pan from heat.  In a bowl whisk together whole eggs, yolks, and remaining 3/4 cup sugar until thick and pale.  Add hot butter mixture in a stream, whisking constantly, and transfer to pan.  Cook mixture over moderate heat, stirring constantly, until thick and just beginning to boil.  Pour mixture through a fine sieve into a heatproof bowl and stir in zest. Cool lemon mixture completely, its surface covered with buttered wax paper, and chill at least 8 hours and up to 1 day. In another bowl with an electric mixer beat together mascarpone and cream until thick and smooth.  Fold in 1 1/2 cups lemon mixture, reserving remainder for another use, until combined well. Divide filling among shells, smoothing tops. Chill tarts, loosely covered, at least 1 hour and up to 1 day. Make sauce:Throw all sauce ingredients into a sauce pan. Cook until desired constancy is reached. Sprinkle about 1 tablespoon superfine sugar evenly over each tart and caramelize with a blowtorch, moving flame evenly back and forth over sugar until melted and caramelized, about 30 seconds. Serve tarts with cherry sauce.

Lemon Mascarpone Brulee with Cherry Compote

Ingredients:

  • 1 1/4 cups heavy cream
  • 1/2 tspn lemon juice 
  • 1/3 cup sugar
  • 1/2 cup butter, room temperature
  • 1 1/4 cups all purpose flour
  • 1/4 teaspoon kosher salt
  • 2 tablespoons cream
  • 1 teaspoon vanilla extract
  • 1 stick unsalted butter
  • 1 1/2 cups granulated sugar
  • 1/3 cup fresh lemon juice
  • 3 whole large eggs
  • 3 large egg yolks
  • 2 tablespoons freshly grated lemon zest
  • 3/4 cup of your freshly made mascarpone 
  • 6 tablespoons heavy cream
  • 1 1/2 cups fresh or thawed frozen cherries
  • 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1/2 cup superfine granulated sugar


Directions To make Mascarpone:

  1. Heat cream in saucepan until small bubble form at edge (do not boil!), add lemon juice and leave on the heat for 2 minutes.
  2. Remove from heat and allow to cool to room temperature. If the cream hasn’t thickened return to heat and add more lemon juice.
  3. Place a sieve over a bowl, line the sieve with cheesecloth. Pour the mix into the sieve. Place in fridge and allow to drain overnight.
To make Tart Shells: 
  1. Preheat oven to 400F.
  2. In a stand mixer, cream together sugar and butter until light and fluffy. 
  3. Beat in flour, kosher salt, cream and vanilla, until mixture is moist and crumbly.
  4. Press dough into four 4-inch tart pans (or one 9 or 10 inch tart pan) and press it up the sides, making sure the layer on the bottom is even.
  5. Bake for 15-20 minutes, until crust is set and firm at the edges. Cool, and store in an airtight container until use. 
Make filling:
  1. In a heavy saucepan combine butter, 3/4 cup sugar, and lemon juice over moderately high heat, stirring occasionally until butter is melted. 
  2. Bring mixture to a boil, stirring, and remove pan from heat. 
  3. In a bowl whisk together whole eggs, yolks, and remaining 3/4 cup sugar until thick and pale. 
  4. Add hot butter mixture in a stream, whisking constantly, and transfer to pan. 
  5. Cook mixture over moderate heat, stirring constantly, until thick and just beginning to boil. 
  6. Pour mixture through a fine sieve into a heatproof bowl and stir in zest. Cool lemon mixture completely, its surface covered with buttered wax paper, and chill at least 8 hours and up to 1 day.
  7. In another bowl with an electric mixer beat together mascarpone and cream until thick and smooth. 
  8. Fold in 1 1/2 cups lemon mixture, reserving remainder for another use, until combined well.
  9. Divide filling among shells, smoothing tops. Chill tarts, loosely covered, at least 1 hour and up to 1 day.
Make sauce:
  1. Throw all sauce ingredients into a sauce pan. Cook until desired constancy is reached.
  2. Sprinkle about 1 tablespoon superfine sugar evenly over each tart and caramelize with a blowtorch, moving flame evenly back and forth over sugar until melted and caramelized, about 30 seconds.
  3. Serve tarts with cherry sauce.

(Source: cherryteacakes.com)

1 year ago | 07:56pm
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