PEACHES AND RASP­BER­RIES MASCARPONE FOOL

Sunday Herald Sun - Stellar - - Delicious On Sunday -

“If you’re a fool for love, you’ll adore this”

SERVES 2

150g 150ml mas­car­ponethick­ened cream 1 vanilla bean, seeds scraped 50g ic­ing sugar, sifted 1 tbs Gal­liano, or other liqueur 125g rasp­ber­ries 2 peaches, stones re­moved, cut in wedges Pis­ta­chios, to serve

Place the mascarpone and cream in a bowl with the vanilla seeds, ic­ing sugar and Gal­liano. Whisk un­til thick­ened. Use a fork to smash half of the rasp­ber­ries, then fold through half of the mascarpone mix­ture and di­vide between two glasses or bowls. Top with the re­main­ing rasp­ber­ries, peaches, and then the re­main­ing mascarpone mix­ture. Scat­ter over roughly chopped pis­ta­chios and serve.

NUTRI­TION • 5G PRO­TEIN • 47G SAT FAT • 51G CARB • 50G SUGARS • 52MG SODIUM • 890 CAL (3730KJ)

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