Fried Mascarpone Custard With Strawberry Tawny Port Sorbet And Valrhona Ganache Recipe

More from this source
Food Network
Nutrition per serving    (USDA % daily values)
CAL
2148
FAT
307%
CHOL
486%
SOD
45%

Comments

Add a comment

Ingredients for 4 servings

1/2 cup tawny port

8 ounces Valrhona chocolate

1 cup panko crumbs

4 cups milk

3/4 cup half-and-half

5 ounces confectioners' sugar

1 cup sugar

1 cup mascarpone cheese

5 ounces egg whites (about 5 egg whites)

6 ounces all-purpose flour

8 egg yolks

1 lemon, juiced

Fresh mint, for garnish

1 to 2 tablespoons vegetable oil

1 pound strawberries, stemmed

1/4 cup heavy cream

4 eggs

1 tablespoon cornstarch

1 lime, zested

1/2 cup sugar

1 vanilla bean

1 tablespoon vanilla extract

Julienned slices of strawberry, for garnish

3/4 cup whole milk

3 eggs

1 to 2 tablespoons butter

1 cup all-purpose flour

You might also like

Rose Panna Cotta
Indian Simmer
Crème Brûlée Cheesecake
Fine Cooking
Morning Bread Pudding With Salted Caramel
smitten kitchen
Chocolate Panna Cotta
Williams-Sonoma
Ginger Mascarpone Creme Brulee
Baked Bree
Mascarpone Custards With Summer Berries
Food & Wine
Panna Cotta Al Mascarpone Con Fragole
Coastal Living
Goat Cheese Custards With Figs & Balsamic Syrup
Tartelette
Coconut Custards With Strawberries & Lime
BBC Good Food
Baileys Pots De Creme
SF Gate