Mascarpone Sorbetto with Rosemary Honey
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 425
- Total Fat
- 20
- Saturated Fat
- 11
- Carbohydrates
- 63
- Dietary Fiber
- 0
- Sugar
- 62
- Protein
- 4
- Cholesterol
- 63
- Sodium
- 250
- Total: 4 hr 25 min (includes cooling and freezing time)
- Active: 40 min
Ingredients
Mascarpone Sorbetto:
3/4 cup sugar
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1/8 teaspoon kosher salt
1 1/2 cups mascarpone cheese, room temperature
Rosemary Honey:
3/4 cup orange-blossom honey
3 sprigs rosemary
Directions
- For the mascarpone sorbetto: Combine the sugar and 1 1/4 cups water in a small saucepan. Place over medium-low heat and bring to a simmer, stirring occasionally with a rubber spatula to dissolve the sugar. Simmer for 1 minute. Remove from the heat and add the lemon zest, lemon juice and salt. Set aside to cool slightly.
- In a medium bowl, whisk the mascarpone to soften. Add the lemon syrup and whisk until smooth. Allow to cool completely to room temperature, about 30 minutes.
- Prepare your ice cream maker. Whisk the mascarpone mixture one more time to incorporate, and then freeze according to manufacturer's instructions. Transfer the sorbetto to the freezer to freeze completely.
- For the rosemary honey: Meanwhile, place the honey, rosemary and 2 tablespoons water in a small skillet. Bring to a simmer over low heat and simmer gently for about 5 minutes. Strain through a fine-mesh strainer and cool to room temperature.
- To serve, scoop the sorbetto into coupe glasses and drizzle with the desired amount of rosemary honey.