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Fruit compote with mascarpone creams

Rich creams topped with succulent red fruit.

Fruit compote with mascarpone creams

This dessert doesn’t pretend to be the slightest bit Asian, but does cleanse the palette and leave you with a lovely sweet taste with succulent red fruit drizzled over melt-in-the-mouth creams.

1[Gelatine soaking in cold water]
Place the gelatine in a bowl of cold water and leave to soak for five minutes. Gently heat up the milk, sugar and vanilla until the sugar has dissolved. Set aside to cool.

2[Beaten fromage frais and mascarpone]
Take the gelatine in your hands and squeeze the water out. Whisk into the milk and sugar. In a large bowl, whisk together the fromage frais and mascarpone. Whisk in the milk solution and dish out into ramekin dishes. Leave to set a fridge for at least 3 hours.

3[Use any red fruit, e.g. strawberries, raspberries, plums and cherries]
Cut the plums in half, remove the stones and cut each half into 4 pieces. Place the plums in a large ovenproof dish, and add the de-stalked cherries and sugar. Place dish in the oven for 15 minutes. If the strawberries are large, cut them in half. Add them to the hot fruit and replace in the oven for a further 10 minutes.

4[The cooked compot offers up soft fruit nestling in a sweet juice]
Remove fruit from the oven and stir in the raspberries. Leave to cool.

5[Drizzle the juice over the creams]
To serve: Remove the creams from the ramekins by easing the edge of the cream away from the dish and inverting. In some cases you may find you need to use a palette knife to remove the creams. Spoon over the cooled compote.



Serves 4
8 oz (250 g) pot of mascarpone
8 oz (250 g) fromage frais
3 fl oz (100 ml) milk
2 sheets leaf gelatine
2 oz (50 g) golden castor sugar
1 tsp vanilla extract
8 oz (250 g) strawberries
8 oz (250 g) raspberries
8 oz (250 g) plums
8 oz (250 g) cherries

Cook’s Notes

You can make this dessert with any other red fruit: blackberries, bilberries (blueberries), red currants, etc. For a lower fat fat version replace the mascarpone with more fromage frais. For vegetarians you could use just mascarpone and leave out the gelatine.

If you really are stuffed, just served the compote with a little crème fraiche.

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