普羅旺斯的天空下 Living in Provence

有機檸檬與香草籽調味之馬士卡朋搭伊絲妮濃鮮乳酪莓果杯

250 公克  mascarpone馬士卡朋
250 公克  濃鮮乳酪 (我使用Isigny Ste Mère 伊絲妮 fromage frais onctueux, 含脂量40%; 若是無法取得fromage frais onctueux , 可以希臘式原味全脂優格代替)
200 公克  有機細蔗糖
1 支香草夾, 對切並刮出香草籽 (使用過的香草夾可放入糖罐自製香草味砂糖)
1 顆有機黃檸檬皮 (避免刨至內層白色部份, 會帶苦味)
100 公克  有機野生藍莓
200 公克  新鮮覆盆子

1.  將鮮乳酪與細蔗糖放進一大碗中並使用一打蛋器打勻

2.  加入馬士卡朋並使用一打蛋器打勻

3.  加入香草籽與檸檬皮, 拌勻

4.  於ㄧ玻璃杯底鋪上ㄧ小匙野生藍莓, 接著蓋上一大匙調味過的馬士卡朋搭濃鮮乳酪, 擺上數顆覆盆子, 再蓋上一大匙調味過的馬士卡朋搭濃鮮乳酪。

5.  重覆搭至離杯口約2公分, 以數顆覆盆子收尾

6.  將莓果杯放入冰箱至餐後享用即可

English Version:

Vanilla & organic lemon infused mascarpone and Isigny Ste Mère cream with berries

250g mascarpone
250g fromage frais onctueux by Isigny Ste Mère (40% fat)*
200g organic golden caster sugar
1 vanilla bean, split lengthways and seeds scraped out
zest from 1 organic lemon
100g organic wild blueberries
200g fresh raspberries

*If fromage frais onctueux is unavailable, please use Greek style yogurt (full fat).


1.  In a large mixing bowl, add sugar and fromage frais and whisk to combine.
2.  Add mascarpone to the bowl and whisk to incorporate.
3.  Add the seeds and lemon zests to the bowl and mix well.
4.  Add about 1 teaspoon of blueberries to the base of a glass, followed by a large spoonful of the infused cream, a few raspberries and another spoonful of infused cream.
5.  Repeat the layers until reaching 2 cm to the top of glass.  Finish by few more raspberries.  
6.  Chill in the fridge until ready to serve.