Cream Cups with Raspberry Sauce

By: beachcritters

January 26, 2014

0 Comments

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.

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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.

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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.

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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

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6-8
  • Difficulty: easy
  • Recipe type: Dessert

Ingredients:

  • 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

Directions:

  1. Beat together 1 cup powdered sugar, cream cheese, mascarpone and vanilla.
  2. Spoon into muffin cups or with a #1 tip, pipe onto parchment paper in large circles.
  3. Place on a flat pan and freeze until firm.
  4. For sauce: Mix powdered sugar, raspberries and Limoncello together, mashing slightly, but trying to keep the raspberries intact.
  5. Let rest for 30 minutes.
  6. To serve: About 15 minutes before serving, remove cream cups from freezer. Top with raspberry sauce and serve.
  7. NOTE: You could also substitute Chambord or Wine for the Limoncello or omit entirely.

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