Chilled Raspberry Soup with Lemon Mascarpone Sorbet
By: Mary Shivers of Ada, Oklahoma
This is an unusual dessert recipe that combines the tangy sweetness of raspberry, the tartness of the lemon, and the tangy creaminess of the mascarpone to make an utterly delicious dessert that also makes a show-stopping presentation. The tartly sweet sorbet can be made days in advance. It adds an elegant touch to this easy-to-make soup.
Yield: 6 servings
1 cup caster sugar
1 1/3 cups water
1/3 cup fresh lemon juice
1 teaspoon very fine lemon zest
1 cup Crave Brothers Farmstead Classics Mascarpone
3 cups fresh raspberries
¼ cup fresh lemon juice
2/3 cup granulated sugar
2 cups white grape juice
1 ½ cups Crave Brothers Farmstead Classics Mascarpone
6 mint sprigs
1 cup fresh raspberries
In a 2-quart saucepan, add sugar, water and lemon juice. Over medium heat, stir until sugar dissolves. Reduce heat to low, simmer for 5 minutes. Remove from heat, cool completely. Add lemon zest and mascarpone. With an electric beater, beat on medium speed until well mixed. Freeze in an ice cream freezer according to manufacturer’s directions or freeze in a flat container, stirring periodically until mixture is frozen.
In a large heavy bottom pot, add all ingredients except mascarpone. Stir together. Bring to a boil over medium-high heat, stirring often. Reduce heat to medium, cook for 4-6 minutes until berries are soft. Remove from heat, cool to room temperature. Place mixture in a food processor or blender, puree. Pour into a large mixing bowl, add mascarpone. Beat on low speed until well mixed. Cover, refrigerate for 1-2 hours before serving. To serve, ladle soup into bowls, add a small scoop of sorbet in the center. Garnish each with a mint sprig and a few fresh raspberries.
*Make sorbet a day in-advance