Mascarpone sorbet with rosemary honey

Sorbet made from mascarpone cheese is the same delicate and tasty like real ice cream, but it contains less fat. The cheese is whipped with lemon syrup and frozen in ice cream maker. Before serving, let it freeze in the freezer. the camera. Serve the mascarpone sorbet balls by watering them rosemary honey. Despite such an exquisite name, its easy to cook by boiling fresh rosemary in honey and then having filtered. Tastes and aromas of honey, rosemary, lemon and cream cheese, mixing with each other, miraculously transform this sorbet in a delicious Italian dessert. Share with friends: Time: 4 hours. 25 min Difficulty: medium Servings: 4-6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Marskarpone sorbet

• 3/4 Art. Sahara
• 1 tsp grated lemon zest
• 2 tbsp. l lemon juice
• 1/8 tsp coarse salt
• 1.5 tbsp. mascarpone cheese, room temperature

Rosemary honey

• 3/4 Art. orange honey
• 3 sprigs of rosemary

Recipes with similar ingredients: sugar, lemon, mascarpone cheese, honey, rosemary

Recipe preparation:

1. Mascarpone sorbet:

   In a small saucepan, mix sugar and 1 and 1/4 tbsp. water. Put to medium heat and bring to a boil, stirring occasionally a rubber spatula to dissolve sugar. Cook with weak boil for 1 minute. Then remove from heat and add lemon zest, lemon juice and salt. Set aside so that a little cool.

2. In a medium-sized bowl, beat the mascarpone to soften him. Add lemon syrup and beat until smooth. masses. Allow to cool completely to room temperature, approximately 30 minutes.
3. Prepare the ice cream maker for work. Beat the cheese mixture again and then freeze in an ice cream maker according to the instructions manufacturer. Transfer the sorbet to the freezer so that it completely frozen.

4. Rosemary honey:

   Meanwhile, in a small saucepan, mix honey, rosemary and 2 tbsp. l water. Bring to a boil over low heat and cook at low heat. boil for about 5 minutes. Strain through a fine sieve and cool to room temperature.

5. Before serving, place the sorbet balls in glasses and sprinkle desired amount of rosemary honey.