Blackberries Brûlée with Mascarpone Cream
|
3 |
5.6 ounce containers blackberries (about 2 cups)* |
|
1 |
8 to 8 ½ ounce container mascarpone |
|
2 |
tablespoons powdered sugar |
|
1 |
large egg yolk |
| Seeds from 1 split vanilla bean** |
Preheat oven to 450°F.
- Spread all the blackberries in bottom of 11x7x2 inch glass baking dish .
- Whisk mascarpone, powdered sugar, egg yolk and vanilla bean seeds.
- Spoon the mascarpone mixture over berries; spread slightly to even the mixture.
- Bake until mascarpone mixture is beginning to brown, about 10 minutes.
- Serve warm.
*Substitute boysenberries or raspberries for the blackberries or use a mixture of all three.
**Skip the vanilla bean and add 1/4 teaspoon almond extract, then top with toasted almond slices.
