Previously, on tastingmenu.wordpress.com
I had some leftover mascarpone from the Nobu mascarpone miso experience.My wife said that we also had some leftover raspberries and diced pineapple. I also noticed I had a few commercial graham cracker tart crusts. That said to me ‘dessert’. It suddenly occurred to me that I could do a a variant of Chef Keller’s sweet vanilla creme fraiche using mascarpone as the variant, topped with fresh fruit.
If memory serves, the amount of vanilla and sweetener was from the experience of making the dessert for the 2016 Christmas omakase dessert. Adjusting the recipe for the leftover ingredients suggested:
1/2 T sugar/monkfruit sweetener
4 oz mascarpone
1/2 t vanilla extract
After combining all the ingredients, I filled 2 tart shells (one for each of us) with about 2-3 tablespoons of the mascarpone mix. It was then just a matter of topping the mascarpone tart with some fresh raspberries and a little diced pineapple.
My wife hasn’t always been a fan of mascarpone, but she was pleasantly surprised that the dessert didn’t seem overly rich or overly sweet to her. The untreated sweet fruit contrasted nicely with the lightly sweet mascarpone. I will be doing this dessert or variants as a final offering at the end of a dinner. With multiple courses in a tasting menu, perhaps this is a deft touch to concluding the meal in a satisfying way.