How to Make Violet Berry Soup

Mascarpone Brulee With Fresh Berries

Squeeze sour cream in circular pattern over soup;

Recipe Summary Mascarpone Brulee With Fresh Berries

Since the weather is warming up two things come to mind: what am I going to make with all those sweet berries and how can I avoid turning on my oven? This dessert is so fast and easy and looks cooked because we brulee sugar on top of the mascarpone. I'm not a big dessert person but this is my idea of the perfect finish to that early summer dinner.

Ingredients | Violet Berry Soup

1 pint whole strawberries, stems removed

½ pint fresh blackberries

⅓ cup white sugar

½ orange, juiced

1 (8 ounce) container mascarpone cheese

1 teaspoon lemon zest

½ teaspoon white sugar

3 drops vanilla extract, or to taste (Optional)

2 shortcakes, halved horizontally

4 teaspoons white sugar, or as needed

Directions

Mix strawberries, blackberries, 1/3 cup sugar, and orange juice together in a bowl. Cover the bowl with plastic wrap and refrigerate, 2 hours to overnight.

Stir mascarpone cheese, lemon zest, 1/2 teaspoon sugar, and vanilla extract together in a bowl.

Spread mascarpone mixture over the top of each shortcake half; sprinkle about 1 teaspoon sugar over the top to cover. Caramelize the sugar using a kitchen torch, 20 to 30 seconds per shortcake. Place each shortcake in a shallow bowl and surround with berries and accumulated juices.

If you can't find fresh berries those mixed frozen berries will fill in nicely. You can substitute any berries for the blackberries.

You can substitute cream cheese for the mascarpone. You can substitute plain scones for the shortcakes.

Info | Violet Berry Soup

prep: 15 mins additional: 2 hrs total: 2 hrs 15 mins Servings: 4 Yield: 4 servings

TAG : Mascarpone Brulee With Fresh Berries

Desserts,