"Freeform" Cheesecake poured over fresh fruit.
12 ounces cream cheese, at room temperature
Pinch salt
2 whole lemons, zested and juiced
2 tablespoons almond liqueur
4 eggs, at room temperature
1 cup sugar
32 ounces mascarpone cheese, at room temperature
To serve:
6 to 8 cups fresh fruit, cut into bite-size pieces
1/2 lemon, juiced
4 tablespoons sugar
In an electric mixer with the paddle attachment, beat the cream cheese until smooth. Add a pinch of salt and the lemon zest. While the mixer is running, gradually pour in the lemon juice and almond liqueur. Incorporate the eggs 1 at a time, beating well after each addition and scraping down the sides of the bowl once or twice. Gradually add in the sugar and beat until completely blended, then add the mascarpone and beat until smooth.
Transfer the mixture to a large heatproof bowl. Set the bowl over saucepan partially filled with barely simmering water, but do not let the water touch the bottom of the bowl. Cook until the mixture reaches 170 degrees F on a candy thermometer, 15 to 20 minutes, stirring occasionally. The temperature rises quickly in the final minutes, so at that point stir almost constantly to prevent lumps. When the sauce reaches 170 degrees F, remove the saucepan, with the bowl still inside, from the heat. Allow the sauce to stand for 15 to 30 minutes. The temperature will continue to rise to 180 degrees F and then cool gradually. If desired, strain the sauce through a fine sieve.
Toss the fruit with the lemon juice and sugar. Arrange the fruit in individual serving bowls. Spoon 1/2 cup of the sauce into each bowl. Serve immediately.
Balsamic Caramel sauce served over vanilla ice cream.
1 cup heavy cream
1 cup granulated sugar
2 tablespoons water, plus more for brushing
4 tablespoons balsamic vinegar
1 lemon, juiced
1/2 teaspoon salt
1 1/2 quarts vanilla ice cream
Bring cream just to a boil in a small saucepan over high heat. Reduce the heat to low and keep the cream warm.
In a large high-sided saucepan over medium-high heat, dissolve the sugar with 2 tablespoons of water. As the sugar mixture begins to bubble, watch for crystals developing on the inside of the pan just above the liquid. Using a pastry brush dipped in water, brush the inside of the pan right above the crystals so the water drips down and dissolves the crystals back into the liquid. When the sugar begins to brown, occasionally move the pan to swirl the liquid gently and cook it evenly. Continue to cook until the mixture is dark golden brown. The total cooking time will be 8 to 9 minutes. Remove the pan from the heat.
Very carefully add the hot cream to the sugar mixture a few tablespoons at a time. The liquid will bubble up dramatically. Stir the sauce and cook for 1 minute. Add the vinegar, lemon juice and 1/2 teaspoon salt, mix well. Pour into a heatproof bowl. You should have about 1 1/4 cups of sauce. The sauce can be made several weeks ahead, covered with plastic, and stored either at room temperature or in the refrigerator. If refrigerated, warm in a microwave oven before using.
Serve on top of vanilla ice cream.
Chocolate Pistachio Cannoli
1 cup unsalted pistachios
1 cup heavy cream
2 tablespoons sugar
1 cup chopped bittersweet chocolate
1 cup ricotta
14 cannoli shells
Preheat oven to 350 degrees F.
Toast the unsalted pistachios in the oven for 10 to 15 minutes or until crisp. Pull from oven, cool and finely chop. Place chopped pistachios in a bowl.
In the bowl of an electric mixer, whip the heavy cream with 1 tablespoon of sugar until it holds a soft peak. In a large bowl fold together the whipped cream, 1/3 of the chopped chocolate, 1/3 of the chopped pistachios and 1 tablespoon of sugar. Gently fold the whipped cream mixture into the ricotta. When ready to serve, spoon the filling into a pastry bag fitted with a fat round tip. Fill the cannoli shells from each end.
Blend the remaining chopped chocolate and pistachios on a plate.
To garnish: Dip each end of the cannoli into the chocolate pistachio mixture.
Cannoli can be filled and stored in the refrigerator no more than 1 hour ahead of time.
Compliments of Michael Chiarello.
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