Lushy Whipped Mascarpone with Bourbon Blueberry Sauce
Try this Lushy Whipped Mascarpone with Bourbon Blueberry Sauce recipe.
Try this Lushy Whipped Mascarpone with Bourbon Blueberry Sauce recipe.
- 1 tsp vanilla
- 1 tsp lemon juice
- 1 cup blueberries
- 1/4 cup slivered almonds
- 1/4 cup almond flour
- 4 oz mascarpone
- 1 cup whipped full fat coconut cream (from a can)
- or 1/2 cup heavy cream
- 2-3 tbsp powdered swerve (or powdered sweet of choice) or 1
- 1 shot bourbon or more if you feel so inclined
- 2 mint leaves torn
- 1 tbsp granulated swerve (or sweet of choice)
- 1 tbsp butter cold
- 2 tbsp granulated swerve
- Carbohydrate 12.5857356497116 g
- Cholesterol 41.5793005466667 mg
- Fat 21.4272347830133 g
- Fiber 3.24156390480324 g
- Protein 6.1835459058348 g
- Saturated Fat 7.93441378721986 g
- Serving Size 1 1 Serving (106g)
- Sodium 122.132139423638 mg
- Sugar 9.34417174490838 g
- Trans Fat 2.36270798330238 g
- Calories 258 calories
Step-by-step
- With a hand mixer, beat the mascarpone, vanilla and the sweetener together in a chilled bowl.
- Scoop in the cold coconut cream and beat with the mixer until well combined.
- If using heavy cream, pour into the chilled bowl and beat well.
- It will take a little more beating to fluff the heavy cream than the coconut cream.
- Refrigerate while you make the crumble and sauce.
- Heat oven to 350.
- Mix the almonds, sweetener and almond flour.
- Cut in the cold butter until it's well incorporated.
- Spread the crumble on a baking sheet lined with parchment and bake for about 10 minutes, stirring halfway, until brown.
- Add the sauce ingredients to a heavy saucepan over medium heat.
- Stir frequently, cook until the berries soften and begin to burst, about 5 minutes.
Velvety mascarpone meets warm, bourbon-spiked fruit and a toasted almond crumble in a dessert that balances rich dairy against bright acidity. Initial tests often fail because whipped coconut cream and heavy cream behave differently under mechanical agitation. Heavy cream requires significantly more friction in a chilled bowl to achieve structural stability than canned coconut cream does. Substituting one for the other without adjusting mixing times leads directly to a broken emulsion or a runny soup. Temperature control remains critical throughout preparation. Chill mixing vessels beforehand to prevent the butterfat in both the mascarpone and the cream from melting prematurely during whipping. Toast the almond flour and slivered almond mixture at 350 degrees Fahrenheit for precisely ten minutes, stirring at the five-minute mark to ensure even browning without burning the edges. Simmer the blueberries over medium heat until the skins rupture and release their natural pectin to thicken the sauce naturally. Keep the whipped dairy refrigerated while the crumble bakes to maintain maximum volume before assembly.
