Monday, March 8, 2010

Gluten Free Honey-Infused Mascarpone Pot de Creme

I went to Baraka Cafe in Cambridge with my DH and some friends this past weekend. If you get the chance to go there, by all means DO. It's Algerian/Tunisian, with lovely authentic decor, in an intimate setting that is perfect for a date. And the food...OH. MA. GAWD. Soo good!

For dessert, we had the daily special: a honey-lavender infused mascarpone pot de creme that was simply amazing. It was lighter than regular cheesecake, with a wonderful creamy texture and a hint of honey flavor. This was truly unlike any cheesecake I've ever had, so I made it a challenge to try to recreate it as best I could. The result, while not an exact duplicate (I had no lavender), was probably about 85-90% of the way there. It is truly fabulous, and so easy to make!

1 8 oz tub mascarpone cheese
2 large egg + 1 egg white
1 8 oz container of honey flavor, Greek style yogurt (I got nonfat to keep it reasonably healthy)
1 1/2 tsp vanilla
1/3 cup confectioner's sugar
3 tbsp honey

Combine all the ingredients and pour into 6 slightly greased ramekins. Put the ramekins in a baking pan and fill with boiling water until the water level reaches about halfway up the side of the ramekin. Bake at 325 for about 35 minutes or until set. Run a knife around the circumference of each ramekin to loosen. Cool in the fridge until ready to serve.

The photo shows a pot de creme garnished with strawberry preserves and a sliced strawberry, but there are lots of options. Some suggestions:

poached figs or apricots
chocolate ganache
candied ginger
fresh mango
sweetened coconut milk and finely diced pineapple

Enjoy this delicious (and as far as desserts are concerned, relatively low-fat, low-cal) gluten free treat

1 comment:

  1. Whoa, that sounds incredible!! I'll have to try it.
    Welcome to Foodie BlogRoll :)