Mascarpone Sorbetto with Rosemary Honey
You must be signed in to print this content
Mascarpone Sorbetto with Rosemary Honey
Category
Dessert
Prep Time
255 minutes
Cook Time
15 minutes
Calories
481
Author:
Giada De Laurentiis
Ingredients
- 3/4 cup sugar
- 1 teaspoon grated lemon zest
- 2 tablespoons lemon juice
- 1/8 teaspoon kosher salt
- 1 1/2 cups mascarpone cheese (room temperature)
- 3/4 cup orange-blossom honey
- 3 sprigs rosemary
For The Mascarpone Sorbetto:
For The Rosemary Honey:
Instructions
- As seen on: Giada in Italy, Episode 12. The Sweet Spot.
- Combine the sugar and 1 1/4 cups water in a small saucepan. Place over medium-low heat and bring to a simmer, stirring occasionally with a rubber spatula to dissolve the sugar. Simmer for 1 minute. Remove from the heat and add the lemon zest, lemon juice and salt. Set aside to cool slightly.In a medium bowl, whisk the mascarpone to soften. Add the lemon syrup and whisk until smooth. Allow to cool completely to room temperature, about 30 minutes.
- Prepare your ice cream maker. Whisk the mascarpone mixture one more time to incorporate, and then freeze according to manufacturer's instructions. Transfer the sorbetto to the freezer to freeze completely.
- Meanwhile, place the honey, rosemary and 2 tablespoons water in a small skillet. Bring to a simmer over low heat and simmer gently for about 5 minutes. Strain through a fine-mesh strainer and cool to room temperature.
- To serve, scoop the sorbetto into coupe glasses and drizzle with the desired amount of rosemary honey.
Nutrition
Nutrition
- per serving
- Calories
- 481
Amount/Serving
% Daily Value
- Carbs
- 62 grams
- Protein
- 4 grams
- Fat
- 25 grams
- Saturated Fat
- 16 grams
- Cholesterol
- 56 milligrams
- Sodium
- 82 milligrams
- Fiber
- 1 grams
- Sugar
- 60 grams
0 comments