I had the great fortune of meeting the James Beard Award-winning cookbook author and biochemist Shirley O Corriher on her visit to Hawaii. I have an autographed copy of her fantastic book BakeWise. This is an adaptation of a recipe from that cookbook.
Shirley offers this simple recipe as a topping for a blueberry pie. The topping is truly incredible. It blends the richness of the mascarpone with soft billows of whipping cream and is sweetened with a touch of Big Island Bees honey. It adds magic to a simple fruit plate, but don't be surprised to see people licking it straight from their spoons. Best of all, it is fast and easy to whip together.
This recipe is perfect for Valentine's Day when one wants a lighter dessert after a heavy meal. I made this colorful, refreshing fruit salad from mango, papaya, pineapple, and figs. I added strawberries for a pop of red. This Honey Mascarpone Cream is so heavenly it's more than just a topping. You might even want to make it the dessert topped with fruit!
Honey Mascarpone Cream
Ingredients:
Makes about 2 1/2 cups
- 1 cup of cold, heavy cream
- 1/2 cup mascarpone cheese
- 3 tablespoons of Big Island Bees Lehua and Ground Vanilla Bean honey
Directions
- Chill a medium-sized bowl and the beaters in the freezer for a few minutes. This helps the cream whip nicely.
- Whip the cream with the cold beaters to medium-firm peaks.
- In a small bowl, blend the mascarpone cheese with the honey. Fold the mascarpone and honey into the whipped cream.
- Chill until ready to use. Serve cold.
