Berry Galette with Vanilla Mascarpone Cream
So here’s something: if you find yourself with a tub of mascarpone (TreStelle won in its category in last year’s Canadian Cheese Grand Prix) and something that might go well topped with whipped cream, you can whip some of it in with the cream (and a bit of sugar and vanilla, as you would for straight-up whipped cream) for a richer, more sultry blop on top.
Tomorrow I’ll be popping into the beach grocery for some peaches and apricots to roast purely as a vehicle for this mascarpone cream. Tonight it was another galette, this one made with island blueberries and huckleberries from the bush outside the window.
August 12 2012 09:49 pm | dessert
Laurie from Burnaby on 12 Aug 2012 at 10:13 pm #
Looks like it’s worth trying. another way to use up all of the berries that isn’t too sweet. thanks, Julie
Vivian on 12 Aug 2012 at 11:58 pm #
Now let’s get somethng going for the raft of chokecherries that are ready in the next week?! Any inspiration? Anybody?…before the birds get them?
megan @ whatmegansmaking on 14 Aug 2012 at 6:52 am #
marscapone cream sounds amazing. And so does this galette
Leslie on 14 Aug 2012 at 12:32 pm #
Yum!
Fiona on 17 Aug 2012 at 11:07 am #
That looks amazing!
Helen on 18 Aug 2012 at 10:55 am #
This really is delicious – rave reviews from my visitors!
I used a mixture of blackberries, blueberries, strawberries and nectarines – used up all the fruit in my fridge.
Aga on 18 Aug 2012 at 8:18 pm #
Just returned from vacation in Idaho and Montana, where huckleberries seemed to be on the menu everywhere. Enjoyed them in pie, bear claws, ice cream, chocolate. . . This galette looks amazing.
A Little Piece of Pie Heaven – Roasted Plum Mascarpone and Saskatoon Pie « blisteringlydrunk on 17 Sep 2012 at 8:56 pm #
[...] and have it with some sort of cream; heavy clotted cream poured over, ice cream, whipped cream, or this Vanilla Mascarpone cream. The point is, cream will always take a berry pie to the next [...]