Grilled Strawberry Poundcake RecipeWatch Cyrano’s Executive Chef, Carolyn Downs as she demonstrates how to make her delicious grilled strawberry poundcake with sweetened mascarpone and sun dried strawberry jam served made with Companion’s strawberry poundcake. Get the full recipe below. Sweetened Mascarpone 1 pound marscarpone 1 cup heavy cream 1 tsp vanilla 1 cup granulated sugar Place marscarpone in bowl of mixer and add heavy cream, vanilla and sugar. Mix until mixture is consistency of mayonnaise. Refrigerate until ready to use. Sun Dried Strawberry Jam 5 cups strawberries 2 cups sugar a few drops of lemon juice Rise, dry and hull the strawberries. Slice them in half and then into thin slices.Toss the slices in sugar and then place in a non-reactive pan and let them rest for 15 minutes until sugar dissolves. Cook the berries over high heat for one minute, skimming off any white foam as it rises. Pour the hot jam onto a rimmed sheet pan large enough that the jam will spread to a thickness of no more than 1 inch. Cover tray with plastic wrap, punch a few holes in the wrap, and place in a sunny spot to thicken. A table on the patio works well. When the jam reaches the desired texture, taste and adjust the sweetness with lemon juice. Transfer the jam to clean glass jars and store in the refrigerator. It will keep refrigerated for one month. To Serve: Place two slices of Companion Strawberry Poundcake in a grill pan or panini press and grill until warm and grill marks are prominent. Take one slice of poundcake and place on serving plate and spread with a dollop of sweetened mascarpone and spread. Put the other slice of poundcake on top and and add another dollop of mascarpone. Top with sweetened strawberries and a sprig of mint.
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