Mascarpone, Mango and Thyme-Infused Honey Verrines
| Preparation: | 30 min |
| Marinating/Waiting: | 1 h |
| Cooking: | 5 min |
| Total: | 1 h 35 min |
servings
| Category: | Desserts |
| Subcategory: | Fruits |
| Source: | Académie Culinaire |
Recipe ingredients
- 2 Irresistibles eggs*
- 3 Tbsp. (45 mL) Irresistibles sugar*
- 1 lb. (500 g) mascarpone cheese, room temperature
- 1/2 cup (125 mL) Irresistibles organic honey *
- 2 cups (500 mL) mango, peeled and cut into 1-cm (1/2-in) cubes
- 2 sprigs fresh thyme
Preparation
Using an electric mixer, beat the eggs and sugar until frothy, then fold in the mascarpone. Place in the refrigerator to cool.
In a small saucepan, heat the honey and the diced mango for a few minutes. Remove the pan from the heat and spoon out the mango pieces. Set aside. Add the thyme to the honey and let sit.
Put 1 1/2 cups (375 mL) of the mango in a blender and purée. Refrigerate the purée and the remaining diced mango until cool.
Use a piping bag to fill the verrine glasses with alternating layers of the mascarpone mixture, the mango purée, the diced mango and the honey. Refrigerate for one hour before serving. It’s recommended you use glasses (verrines) the size of a 1/2 cup (125 mL).
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Beet cake with lemon mascarpone frosting
- Honey Milk
- Honey Cake
- Honey Mango Chicken Breasts
- Chocolate Mascarpone Mousse
- Oven crisped goat and mascarpone cheeses
- Smoked Salmon Tartare and Lobster Mousse Verrines
- Cauliflower Mascarpone Soup with Roasted Red Pepper Tapenade
- Mango Mousse
- Mascarpone-Stuffed Fresh Figs
Cauliflower Mascarpone Soup with Roasted Red Pepper Tapenade
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