I’m going to start this story at the end – at the moment I couldn’t take a picture that I liked for the life of me. I looked at my Paris inspired dish of berries topped with whipped mascarpone. I glanced over at the stack of souvenirs from the recent Paris trip that sparked the inspiration. And I thought.. Emily wouldn’t mind if I used the adorable black cat kitchen linen I purchased for her abroad, would she? And just like that, I had a photo. Sorry Em {it’ll make its way to you shortly}!
Rewinding to the beginning of the story, this whipped mascarpone was inspired by our first dessert in Paris. We stumbled upon a little place called Chez Mademoiselle where, when it came time for dessert, they served their sweet dishes with a pot of mascarpone whipped cream {like unlimited mascarpone whipped cream!}. And it blew my mind.
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Vanilla Bean & Honey Whipped Mascarpone
By Published: November 13, 2015
- Yield: 4 Servings
I'm going to start this story at the end - at the moment I couldn't take a picture that I liked for the life of me. I looked at my …
Ingredients
- 1/2 cup heavy whipping cream
- 1/2 cup mascarpone cheese
- 1-1/2 tablespoons honey {or 2 tablespoons sugar}
- 1 vanilla bean
Instructions
- Place metal bowl and whisk of a stand mixer in the freezer for 10 minutes.
- Add whipping cream, mascarpone, honey, and seeds of vanilla bean pod to the metal bowl.
- Mix on high speed until mixture is very thick.
- Place a dollop on berries or any dessert you'd ordinarily top with whipped cream.
- For pies or other sweet desserts, I recommend using sugar in lieu of honey.
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UNLIMITED mascarpone whipped cream, heaven!