Poached fruit is one of my favorite desserts. Elegant and flavorful, beautiful and delicious. Easy on the waistline, too. Of course, the calories creep up once you start spooning on this dreamy topping. An intriguing alternative to whipped cream, this recipe mixes chèvre (goat’s cheese), mascarpone, and crème fraîche together to create the perfect complement to poached pears and other desserts. And it’s still a much lighter choice compared to, say, cheesecake.
So dollop away, and then see how I used this lusciousness in the dish I made on The Taste.
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- 1 1/2 cups chèvre (goat cheese)
- 1/2 cup crème fraîche
- 1/4 cup mascarpone cheese
- 1 teaspoon honey, or to taste
Beat the chèvre for 5 or 6 minutes, until creamy. (Using a hand mixer is fine, but whatever). Mix in the crème fraîche and mascarpone until fully blended. Stir in honey, taste, and adjust ingredients as desired.
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Clearly, this recipe could not be simpler given its got just four ingredients. And by all means don’t take the measurements too seriously. Use whatever proportions you please. The variant I made on The Taste stars chèvre to create an alternative dessert / mid-course / cheese course. I also thought that Chef Ludo Lefebvre would appreciate the goat cheese in particular—and I was right judging from the smile that crept across his face when he tasted my spoon. And you don’t necessarily need the creme fraiche, though I personally like the tang it brings to the mix to complement the sweet fruit. I’ve also made it before using mostly mascarpone, and there may have been rum or brandy involved in that version.
Oh, who are we kidding. I always spike this cream with something or other to flavor the cream (and teetotalers could just use vanilla extract).
So why not this time, you ask? Well, let’s just say sixty minutes is a lot shorter than it looks running around a television set under pressure.
Yet the proof’s in the pudding that it worked out even so.
Enjoy, and click on the photo below to go to the recipe for the rest of the dish.
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Dr. P. K. Newby is a nutrition scientist and educator with expertise in the prevention of obesity and chronic diseases through diet and the relations between agriculture, food production, and public health. She brings together her passions for food, cooking, science, and sustainability through writing and videos to help people eat their way towards better health, one delectable bite at a time. Her first book Foods for Health is onsale at local bookstores and here.
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