Mascarpone and Cappuccino Crunch Ice Cream Bombe with Dried Cherry and Port Wine Compote
Courtesy of Pastry Chef Marianne McDevitt, Dilworthtown Inn, West Chester, PA
Makes 6 servings
Ingredients
- 1 quart heavy cream
- 1 1/4 cup sugar
- 5 ounces mascarpone cheese
- 6 egg yolks
- 1 pint half-n-half
- 5 oz instant coffee granules
- 1 quart heavy cream
- 1 1/4 cup sugar
- 6 egg yolks
- 1 pint half-n-half
- 1 cup sugar
- 3 oz lemon juice
- 4 oz unsweetened chocolate
- 2 cups port wine
- 1 1/2 cups sugar
- 1 cup raspberry purée
- 1 1/2 cups dried cherries
- 1 tsp. ground black pepper
Directions
For mascarpone ice cream, heat 1 quart cream and 1 1/4 cup sugar to a simmer. Slowly add mascarpone and stir until melted. Temper cheese mixture into yolks. Pour back into pot; cook over medium heat for 3 minutes. Strain into a container and cool in water bath. Stir in 1 pint of half-n-half. Refrigerate for 6 hours. Pour into ice cream maker and process according to manufacturer's directions.
For cappuccino crunch ice cream, heat coffee granules, cream and sugar to a simmer. Follow same directions above up to refrigerating for 6 hours.
Slowly add 1 cup sugar to saucepan over medium heat. Caramelize until it reaches a golden amber color. Add lemon juice. Pour mixture over a bowl of chocolate and stir until fully melted. Pour into greased pan. Put in freezer for 20 minutes or until hardened. Break into tiny pieces with knife. Place into ice cream maker with chilled cappuccino mix and process according to manufacturer's directions.
Bring port wine and 1 1/2 cups sugar to a boil. Reduce heat and simmer for 15 minutes. Remove from heat, add dried cherries and black pepper; cool. Add raspberry purée and stir until thick and smooth. Reserve for final product.
Coat six ramekins with non-stick spray. Take 2 TBSP mascarpone ice cream and 2 TBSP cappuccino ice cream. Place in ramekin. Repeat with remaining ramekins. Freeze for 2 hours. Remove each serving onto dessert plate by placing ramekins in warm water to loosen, topping each portion with cherry port compote.