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Citrus Salad with Mascarpone Cream

Serve 4

4 oranges, peeled and pith removed (save one peel, with pith removed)

4 grapefruit, peeled and pith removed

¼ cup sugar

1 cup orange juice

Mascarpone Cream, recipe below

  • In a small saucepan, bring 1 cup of water to a boil, add the orange peel, and simmer for 5 minutes; drain and set aside. When cool, slice into julienne strips.

  • Separate each orange and grapefruit into sections, removing all the membrane between sections. Place sectioned oranges in a large bowl; cover and chill.

  • In a medium saucepan, combine sugar and orange juice. Bring to a boil over medium heat until the mixture is reduced by half or until it becomes syrupy.

  • Add orange peel strips to the syrup and chill the syrup.

  • To serve, spoon orange sections into individual dessert dishes, small bowls, or ramekins. Top with orange glaze and mascarpone cream. Garnish with mint leaves.

Whipped Mascarpone Cream

½ cup mascarpone

½ cup cold heavy cream

1 tablespoon granulated honey

1 teaspoon tomato powder

1 teaspoon vanilla extract

Pinch of salt

In the bowl of a stand mixer fitted with the whip attachment, or using a large bowl with a handheld mixer, combine the mascarpone, cream, sugar, vanilla, and salt.

  • Whip on high until soft peaks form - when you lift the whisk out and hold it upside down, a peak of cream folds over slightly.


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