Mascarpone scented with tiny speckles of vanilla seeds make a quick and easy delicious cream to serve with ginger snap baskets. Add fresh fruit and a picnic dessert could not be easier.
Ingredients
- 1 vanilla pod
- 125 grams mascarpone
- 1 tblsp caster or icing sugar
- 4 ginger snap baskets
- 2 peaches, stoned and chopped
- mint leaves to garnish
Method
- Split the vanilla pod and scrape out the seeds and mix with the mascarpone and sugar. (Keep the vanilla pod to scent sweet syrups or your caster sugar).
- Divide the cream among the ginger snap baskets. Arrange the fruit on top and garnish with fresh mint leaves.
Cooks Tips
- When buying vanilla pods, look for those that are soft and supple. Brittle pods are old and without flavour. - Ginger-snap baskets are readily available from supermarkets.
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