Mascarpone sorbet with rosemary honey
Votes: 1
Time: 4 hours 25 minutes
Complexity: average
Servings: 4-6
Complexity: average
Servings: 4-6
Mascarpone sorbet is as smooth and delicious as real ice cream, but with less fat. The cheese is churned with lemon syrup and frozen in an ice cream maker. Allow it to set in the freezer before serving. Serve scoops of mascarpone sorbet drizzled with rosemary honey. Despite its sophisticated name, it's easy to make by simmering fresh rosemary in honey and then straining. The flavors of honey, rosemary, lemon, and cream cheese meld together to magically transform this sorbet into a delightful Italian dessert.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Marscarpone sorbet
- 3/4 cup sugar
- 1 tsp. grated lemon zest
- 2 tablespoons lemon juice
- 1/8 teaspoon coarse salt
- 1.5 cups mascarpone cheese, room temperature
Rosemary honey
- 3/4 cup orange blossom honey
- 3 sprigs of rosemary
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Cooking the dish according to the recipe:
Mascarpone sorbet:
In a small saucepan, combine the sugar and 1 1/4 cups water. Place over medium heat and bring to a boil, stirring occasionally with a rubber spatula to dissolve the sugar. Simmer for 1 minute. Remove from heat and stir in the lemon zest, lemon juice, and salt. Set aside to cool slightly.- In a medium bowl, whisk the mascarpone until softened. Add the lemon syrup and whisk until smooth. Let cool completely to room temperature, about 30 minutes.
- Prepare your ice cream maker. Churn the cheese mixture again, then freeze it in the ice cream maker according to the manufacturer's instructions. Transfer the sorbet to the freezer until completely frozen.
Rosemary honey:
Meanwhile, in a small saucepan, combine the honey, rosemary, and 2 tablespoons of water. Bring to a simmer over low heat and simmer for about 5 minutes. Strain through a fine-mesh sieve and cool to room temperature.- Before serving, spoon the sorbet scoops into glasses and drizzle with desired amount of rosemary honey.
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