Floating Sorbet Soup with Mascarpone Recipe
This easy but special dessert brings the creamy richness of a cheesecake to an elegant chilled soup. Many types of sorbet might work here, but peach harmonizes especially well with the tangy buttermilk flavor.
Ingredients
| 1 | 8-ounce tub | mascarpone cheese* |
| 2 | cups | cold buttermilk |
| 1/3 | cup | sugar |
| 1 | teaspoon | vanilla |
| 1 | recipe | peach sorbet or best-quality store bought |
| ~ | peach slice for decoration |
| *Mascarpone is a triple cream cheese made in the Lombardy region of Italy. It’s very smooth and soft, and more delicate than American cream cheese. |
Directions
- Place the mascarpone, buttermilk, sugar, and vanilla in a blender and process until smooth.
- Pour the mixture into a container, cover, and refrigerate several hours or overnight.
- Remove the soup and the peach sorbet from the refrigerator 10 minutes before serving.
- Pour ½ cup of the soup in a glass or decorative bowl.
- Add a small scoop of the peach sorbet in the center.
- Decorate with peach slice.
Preparation Time:
10 minutes or less plus several hours downtime when using pre-made peach sorbet.
