- Course Desserts & Sweets
- Prep. Time 20 mins
- Cooking Time 35 mins
- Refrigeration Time 3 - 4 hrs
- Yields 10 servings
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Preheat the oven to 375 °F (190 °C).
In a microwave-safe bowl, melt the butter. Add cracker crumbs and sugar and mix thoroughly. Press mix into an 8-inch (20 cm) round, hinged mould and cook 10 minutes. Set to cool.
Meanwhile, melt chocolate in bain-marie and reserve. Prepare gelatin and reserve.
Whisk Mascarpone with sugar. Add lukewarm white chocolate and prepared gelatin . Incorporate yogurt and whisk 2 minutes. Pour preparation over the crust and refrigerate 3 to 4 hours before serving.
Garnish with citrus suprêmes (sections).
Recipe can be prepared in advance and refrigerated just before guests arrive.
To section grapefruit and orange: Cut off peel and white pith from orange and grapefruit. Holding them over a bowl, cut segments (suprêmes) from between membranes and reserve until needed.
Note: This recipe contains raw or lightly cooked eggs. Foods containing raw or lightly cooked eggs may be harmful to vulnerable people such as young children, the elderly, pregnant women and people with weak immune systems.
For pleasant alternatives to Canadian Mascarpone, try Ricotta, Cream Cheese or Baker’s Cheese.
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100% Canadian milk produces award winning cheese. Meet some of the winners from the 2011 Canadian Cheese Grand Prix.see all the reasons