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Mascarpone Bavaroise recipe

An Italian-style citrus-scented Bavariancream with Grand Marnier and fresh berries.

Recipe: Mascarpone Bavaroise

1 cup granulated sugar
3/4 cup water
1 package unflavored gelatin
1 cup chilled white wine
2 teaspoons unflavored gelatin
1/4 cup cold water
1 (7-ounce) container Wisconsin Mascarpone cheese
1/4 cup granulated sugar
1 tablespoon Grand Marnier liqueur
1 1/2 teaspoons grated lemon peel
1 1/2 teaspoons grated orange peel
1/2 cup whipping cream, whipped
1 cup blackberries, blueberries, or raspberries

  • Combine 1 cup sugar and 3/4 cup waterin saucepan. Bring to boil; simmer 3 minutes.
  • Soften 1 package gelatin in wine. Addto sugar mixture; heat until gelatin is dissolved. Chill 30 minutes.
  • Soften 2 teaspoons gelatin in 1/4 cupwater; stir over low heat until dissolved.
  • Combine cheese, sugar, liqueur, and peels;mix until well-blended. Gradually add gelatin mixture, mixinguntil well-blended. Fold in whipped cream.
  • Lightly oil 6 cup ring mold; arrange berrieson bottom. Spoon cheese mixture over berries; smooth with spatula.When liqueur mixture is ready, gently pour over cheese mixture(cheese mixture will rise to top).
  • Chill until set, about 3 hours. Unmold.

    Makes 8 servings.

    Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.

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