Spring Tortellini
This is an elegant, tasteful and creamy dish. It's so rich in flavor you can't help but go back for seconds.
Ingredients
- 8 ounce(s) mascarpone cheese (1 cup); For the Coeur a la Creme
- 33/100 cup(s) powdered sugar, sifted;For the Coeur a la Creme
- 8 tablespoon(s) chilled heavy whipping cream; For the Coeur a la Creme
- 1 cup(s) raspberries, fresh or froze, thawed
- 6 teaspoon(s) sugar
- 1 floz Coitreau or other orage-flavored liqueur ( 1 to 2 tbsp.)
- 2 1/4 cup(s) Tortellini ( 2-9-oz. pkgs.)
Instructions
- FOR THE COEUR A LA CREME: Using electric mixer, beat mascarpone cheese, powdered sugar in large bowl until well blended.
- Beat whipping cream in another large bowl until soft peaks form.
- Fold whipped cream into mascarpone mixture.
- Moisten a 10-inch square piece of cheesecloth.
- Line a coeur a la creme mold with cloth.
- Spoon cheese mixture into mold and smooth it out to fill the mold evenly.
- Fold the excess cheesecloth over the top, place the mold on a plate, cover with plastic wrap, and refrigerate for at least 2 hours or up to 2 days.
- FOR THE RASPBERRY SAUCE: Combine all the ingredients in a small saucepan.
- Cover and cook over low heat until berries are very tender and juices, form about 5 minutes and strain raspberry mixture through fine mesh strainer, pressing on solids with spatula.
- To un-mold the coeur a la creme, peel back the cheesecloth, invert the mold onto a large plate, and gently lift.
- Peel off the cheesecloth.
- Serve with the warm or chilled raspberry sauce.
- Cook tortellini according to package directions.
Nutrition
Calories: 2357.64kcalCarbohydrates: 186.58gProtein: 43.54gFat: 155.49gSaturated Fat: 92.17gCholesterol: 570.29mgSodium: 1950.29mgFiber: 14.75gSugar: 78.43g
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