Food

Peach and Raspberry Pots

INGREDIENTS

  • 6 oz. mascarpone cheese
  • 8 tbsp. confectioners’ sugar
  • 2 tsp. lemon zest
  • 3 tbsp. fresh lemon juice
  • ⅔ heavy cream
  • 4 c. fresh raspberries
  • 4 fresh ripe peaches

DIRECTIONS

  1. In a large bowl, use an electric mixer to beat mascarpone, 6 tablespoons of the sugar, lemon zest, and lemon juice until smooth. In another large bowl, beat heavy cream until soft peaks form. Fold beaten cream into mascarpone mixture.

  2. Place 1 cup of the raspberries and the remaining 2 tablespoons sugar in a food processor and pulse, 1 to 2 minutes, until mixture is smooth. Transfer to a bowl and fold in remaining raspberries.

  3. Place half of the peaches in the bottom of 4 dessert bowls. Spoon the Mascarpone mixture over each, dividing evenly. Top each with the raspberry mixture. Place remaining peach slices on top. Chill in refrigerator for 1 hour.

 

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