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Last week, a series of brilliant ideas led to a series of kitchen mishaps. Not only did I waste some food along the way, I also unjustly (perhaps) lashed out at my three-year old. For this, I feel it my duty to warn you about what could happen should these same brilliant ideas enter your brain, too.
So, upon deciding that it’s finally time to try your hand at making ricotta gnudi, you might decide you want to make the ricotta from scratch, because you can’t help but think homemade gnudi would be all the more delectable if you were to start with homemade ricotta.
You might even decide, once you make your ricotta, to save that whey — waste not want not! — and to make a couple of loaves of homemade bread with it, because you know that making bread is no big deal, it is adored by all, and it is so nice to have on hand.
In the meantime, you might breeze through the gnudi-assembly process pleasantly surprised to discover there’s not much to it — a little mixing, piping, snipping, and flour dusting. You might even photograph the process and with each snap of the shutter get a little more excited to share this project with a few of your friends. But you know, too, you must be patient, because gnudi require some pampering: three-days in the fridge with a quick flip every day to make sure they are nicely coated in that semolina flour.
You might anxiously await day three’s arrival. You might read and reread the instructions before you lower those precious ricotta pillows into that simmering water. And even though you believe you’ve followed the instructions to a T — with the exception of making the ricotta — your gnudi might dissolve in your boiling water and if not there first, afterwards in your sauté pan. And even though you were smart and only cooked off a dozen or so, you might still feel a little crushed — you might wonder: was it the ricotta? — and decide to wait to cook any more until the next day, you know, so you can cool off a bit, get your bearings, regain your composure.
In the meantime, you might munch on that scrumptious bread you made using whey. As you assemble some knockout peanut butter and jelly sandwiches for any tots you see cruising around, yours or otherwise, you might feel pretty awesome about not having wasted one drop of that ricotta-making by-product.
And then you might get another brilliant idea: the next day you’ll use some of that bread to make French toast for your family. Better still, you’ll make baked French toast which you can assemble the night before and bake off in the morning. You might feel on top of the world when your family rouses to the smell of cinnamon and sugar and the sight of a 9×13-inch pan filled with golden slices of homemade bread and a jug of Vermont maple syrup sitting on the table.
But then, one of your children might say something along the lines of, “I don’t like this,” before she’s even taken a bite. At which point, steam might come shooting out of your ears and nose, and with blood pouring into your face, you might leap across the table with a bite of French toast in your fork and threaten that child with no food, fun, stories or songs for the rest of her life if she doesn’t immediately eat the bite resting one milimeter from her mouth.
You might suddenly realize that a lot of things are weighing on you, namely a batch of uncooperative gnudi. You might think that perhaps you are being a little rough on the little being sitting across from you and that perhaps you should take a breather and just enjoy your French toast — so what if that child continues to pout and to play with her food and to make no signs of ever putting it in her mouth?
You might decide to find solace, as you often do, in a cookbook, perhaps one that might help you solve your gnudi-making woes. You remember seeing a chapter of gnudi recipes in your Italian Easy London River Cafe cookbook, and your spirits might lift immediately because surely Rose and Ruth will offer guidance. And then you might just get totally distracted as you always do when you open that book especially when you arrive at the fruit and ice cream chapter.
And just as you begin to cool off and relax a bit, you might open the window to find that spring — everything is in bloom! — has arrived. You might even feel a bit of humidity in the air, and at once nothing might sound more delicious than a sorbet made with only four ingredients — water, sugar, lemon and mascarpone — the recipe for which is staring you in the face.
And then, instead of spending your few moments of peace cooking off the last few gnudis you have saved, you might decide to make mascarpone sorbet instead, because it takes only five minutes to prepare and 20 minutes to churn, which means something cool and creamy will be in your near future.
And you might for a second entertain the idea of making the mascarpone from scratch, because you know how and you can’t help but think homemade mascarpone will make homemade mascarpone sorbet all the more delicious. But you don’t. Because you’ve learned your lesson. And when that lemony, perfectly sweet, creamy-textured sorbet amasses in your ice cream maker, you’re so happy you didn’t, because you’ve never tasted something so refreshing and so delicious for such little effort.
And as all of your gnudi-making woes melt away with that last spoonful from your first bowl of mascarpone sorbet, you might just resolve to think a little more carefully the next time a brilliant idea pops into your head.
4 ingredients: 1 lemon, 1 cup sugar, 1 1/2 cups mascarpone, 1 1/2 cups water:
The hardest part of the recipe:
- Total Time: 30 minutes
- Yield: 4 servings
Source: Italian Easy: Recipes from the London River Cafe
Note: After the sorbet is churned, it of course can be eaten right away, but I think the texture is better if it hardens up in the freezer for at least an hour. Also, in case you feel like making this for company, the texture of the sorbet is best the day it is made. It is still delicious on subsequent days but benefits from sitting at room temperature for a few minutes before serving. Update 4-11-2013: I moved my storage container from my free-standing deep freezer to my main freezer (attached to the fridge) and the texture is perfect. So perhaps the deep freezer is just a little too much for the sorbet.
- 1 cup superfine sugar (I did not use superfine)
- 1 1/2 cups water
- 1 lemon, juiced to yield about 3 tablespoons
- 1 1/2 cups mascarpone
- Whisk sugar and water together to form a thick syrup — it’s ok if you feel some sugar granules undissolved. It’s also ok if the syrup isn’t thick — mine wasn’t. Add the lemon juice and whisk. In a large bowl, whisk the mascarpone to lighten. Add the water, sugar, lemon mixture and whisk until smooth. Churn in an ice cream machine according to the manufacturer’s instructions — I always do about 20 minutes. (Alternatively, freeze in a shallow container stirring three times, every 30 minutes or so — haven’t tried this method.) Freeze until ready to serve.
- Prep Time: 30 minutes
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32 Comments on “Mascarpone Sorbet”
This sounds delicious and the perfect warm weather dessert.
Janie — it is so refreshing!
Oh dear… the sorbet looks delicious though! I’ve made those River Cafe gnudi and I seem to remember they needed quite a lot more semolina to make them hold together than the recipe said!
Alicia — I still have a few more gnudi. I put them in the freezer hoping that might help with the boiling? And then I’m going to skip the sauté part, if they hold together during the boiling process that is, and just top them with some brown butter and Parmesan. Fingers crossed.
i NEED to make this. First I need to buy an ice cream maker (it has been on my list for ages, but I finally just need to bite the bullet). Does said French-toast-hating child like mascarpone sorbet? Hopefully the French toast was just a phase, after all who can really hate French toast? And sad about the gnudi, but a peanut butter sandwich on homemade bread sounds worth the lost and dissolved gnudi. Love this post!
This looks delicious!! We definitely need to try this!! Thanks for sharing..
Mr. & Mrs. P
If you give a mouse a cookie…
Sarah — yessssss, exactly!! I couldn’t help but think of that book as I was writing the post.
Dear Alexandra, hi from Brazil! I don’t have kids yet, but I’m sure I’ll be back here in a couple of years to tell you I’ve been through the same situation. I related deeply to your line of thoughts and decisions! And your recipe is amazing. I’ll let you know when I make it. I’m considering trying a savory version for salads and appetizers, though 😉
Story of my life…so upsetting when recipes don’t go as planned. So glad you found some solace in the sorbet. It looks amazing!
My 16 year old turns his nose up at my home made lasagna and opens up a can of Chef Boyardee. How’s that for a slap in the face? His friends all tell him he’s crazy. Maybe one day he will learn! I can only hope!
Lisa, oh no!? Are you telling me I still have 15 years of these mealtime battles to look forward to? 🙂
Hi Alexandra! I’m happy to discover you nice and super fashion blog!
Recipes are fabulouse and tasty and I really have no words to explain how I feel when I read them.
I introduce myself: My name is Gemma and I live near to Barcelona. I recently open my kitchen blog, here you have my link…maybe you would take around: https://foodandcakesbygb.blogspot.com.es/
Thanks for all and keep in touch!
Big Kiss and thanks for sharing!!!
Reminds me of cooking dinner for hours for the spousal unit and asking how it is and he says “it’s fine”….omg, I hate that….I will definitely be making this one….when I have a kitchen back in my life….in the meantime I have to go outside on this beautiful spring day and try to protect the tulips from the ice/snow/hail that the weather channel promised was coming tonite…urg….
Laurie — haha, I know, right? Or what about, “it’s good.” GOOD?!!! What do you mean GOOD?! Anyway, I hope you get your kitchen soon, but I mostly hope your weather man was wrong! Oh no. Hugs to you!
Awww. I can certainly relate to the whole gnudi fiasco. I have a recipe that I use where they are baked instead of boiled so this solves the problem of disappointment for me. In the meantime we can console ourselves with some smooth and creamy sorbet.
Val — thank you for reminding me! I am going to check out your recipe today. I still have some gnudi to cook off. They’re in the freezer right now…might bake them off for lunch.
I would like to dive (literally) into your post and your unbelievable-sounding (and looking) ice cream! Ice cream fixes everything. Well, nearly everything! 🙂
OMG!!! I can’t wait to try…this looks absolutely amazing!!!
lol I loved reading your little story! Amusing and so hopeful…yet not so successful….still…it is fun to make things from scratch when you can!
Ai yai yai. We’ve all been there… If you do feel like battling gnudi again, there’s a good (and relatively easy, if time consuming) recipe in the cookbook Mozza. I’ve made it twice – and both times the gnudi have turned out great. And, they only needed to set up for a couple hours – definitely not 3 days! that seems insane.
Kate — thanks so much for the tip on the gnudi from the Mozza cookbook. Should I buy that book? I love Nancy Silverton, but I do have soooooo many cookbooks. I alway feel there’s room for one more 🙂
That looks amazingly delicious!
This ice cream looks very creamy and rich. I really want some right now. What do you think about adding some shaved milk chocolate or chocolate chips to it?
Lokness — Ohhh, that sounds yummy! My only fear is that the shaved chocolate might take away from the delicateness and lightness of the sorbet — it’s just so good and refreshing on its own. That said, a little chocolate never is never a bad thing, right?
Hi Alexandra, I love your blog, admire your photographs, and yum, the food is fantastic, and thanks to it, I just started my own Blos, have a lot to learn, but I have fun. May I invite you to my place, and i wold love to exchange recipes sometimes.
Hildes liv i Spania. blogspot
Hilde, congrats! Welcome to the blogosphere! I look forward to checking out your blog, and I cannot wait to see your recipes. I’m dying to get to Spain.
Would love to know if I could make something similar without an ice cream maker?
Liz — I haven’t tried this method, but the book says you can freeze the mixture in a shallow container stirring three times, every 30 minutes or so. Might be worth a shot.
Oh my! This just might be the recipe that will push me into getting that ice-cream maker at last. It sounds divine! Also, I’m pretty sure I have those exact blue bowls 🙂
Pier 1? And I hope you do get an ice cream maker! I couldnt live without mine during the summer.
Could you make it with Ricotta instead of Mascarpone?