You are hereRecipes / Mascarpone Hazelnut Cream
Mascarpone Hazelnut Cream
| Yield | |
|---|---|
| Prep time | 10 minutes |
| Recipe Tags |
Description
I made this as a substitution for pastry cream for a friend who can't eat sugar or wheat. It's pretty tasty and could be used anywhere you need a cold, creamy filling (I wouldn't recommend using it in any applications where what's being filled or topped is hot)
Ingredients
| 8 | oz | mascarpone cheese (it might have been 6) |
| 1⁄2 | c | hazelnuts (toasted, skinned and ground) |
| 1 | t | lime zest (or lemon zest) |
| 2 | T | Grand Marnier (or other liquer or extract) |
| 1 | c | cream |
| 1 | T | sugar (optional; adjust to taste) |
Instructions
Beat mascarpone, ground hazelnuts, lime zest and sugar, if using, until well-combined and fluffy - for best results, use a mixer rather than doing this by hand. In a separate bowl, combine the cream and Grand Marnier and whip until soft peaks form. Stir about half a cup of whipped cream into the cheese mixture, then gently fold in the rest. Keep chilled until ready to use or serve.
Notes
This was really tasty and very versatile, I think. You could swap out nuts or remove them entirely, although they do help fluff up the mascarpone. You could probably also use cream cheese instead, although I think the mascarpone is better. You could flavor the whipped cream any way you wanted, add chocolate, remove all of the sweet ingredients and add herbs - whatever. I may not make a crepe cake again, but I can see using this stuff as crepe filling, or as a cannoli filling, pancake topping etc.
