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Friday, December 20, 2013

Dates filled with mascarpone and almonds (raw)

This is a classic dessert / snack / appetizer. Since it's the season, I though that maybe I should feature something like this for all the people preparing to entertain or who just want to nibble on something a bit more festive. The idea is not  ours, but we can't really point out the source since we've seen it around a lot. It's deliciously sweet and soft and light and creamy and crunchy at the same time. It tastes like a dream and - on a personal note - sometimes nothing else can provide inspiration for me to write if not for munching on these. 
Enjoy :)

Last year: The Easterner (cocktail).
Two years ago: Breakfast braided bread with cheese and ham filling.
Three years ago: Avocado halves stuffed with salty cheese and tomatoes and Mexican nachos with four mixed dips (salsa, guacamole, garlic sauce, cheese fondue).

Ingredients (for one serving platter):
  • 200 g dried dates, pitted
  • 100 g mascarpone
  • 50 g whole almonds

Get the dates. Notice how they have a long cut (probably from the time their stones were removed). Fill them with about a teaspoon of mascarpone via that cut.

Next step - insert an almond in the creamy mass from the center of each date. It's done, dig in! :)

P.S: Try to make them when you plan to serve them - after a while of sitting in the open, the mascarpone tends to lose some of its qualities and change its appearance a bit (since it's a raw cheese). It will still be good (and safe) to eat after a few hours, but it's best when consumed right away.

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