January 26, 2014
Several weeks ago, I had an opportunity to do a cooking demo for a smallish group of women. The smallish group turned out to be about thirty, so I was a little out of my comfort zone. However, they made me feel such a part of the group and were so fun, that I couldn’t be nervous!
I had put together a menu that was easy, could be prepared ahead of time and hopefully tasteful and something they would be happy to serve to their guests. I decided upon Shrimp Toasts (recipe posting in the near future), Roasted Fennel and Sausage (one of my earlier posts) and for dessert, Cream Cups with a Raspberry Limoncello sauce.
I’ve always loved the Cream Cups. I first had them at a dinner party hosted by my former neighbor and friend Leanne Yocke. I’m not sure where she got the recipe from but I adapted it a little and have an easy yet elegant dessert that literally could be thrown together at the last-minute.
The recipe follows as I made it, but you can do so many things with this. You could make it with just a fruit sauce or a reduced wine sauce, for just a couple of ideas.
If you have unexpected guests, are planning a romantic dinner for two or stepping out of the box and wanting to do something a little different, give this a try. I really think you’ll be glad you did!
Cream Cups with Raspberry Sauce
- 1 cup confectionary or powdered sugar
- 1 8 ounce package cream cheese
- 1 8 ounce container mascarpone cheese
- 1 teaspoon vanilla
- 2 tablespoons confectionary or powdered sugar
- 1 pint raspberries
- 2 tablespoons Limoncello
- Beat together 1 cup powdered sugar, cream cheese, mascarpone and vanilla.
- Spoon into muffin cups or with a #1 tip, pipe onto parchment paper in large circles.
- Place on a flat pan and freeze until firm.
- For sauce: Mix powdered sugar, raspberries and Limoncello together, mashing slightly, but trying to keep the raspberries intact.
- Let rest for 30 minutes.
- To serve: About 15 minutes before serving, remove cream cups from freezer. Top with raspberry sauce and serve.
- NOTE: You could also substitute Chambord or Wine for the Limoncello or omit entirely.