Peach Sorbet with Mascarpone Whipped Cream
- Prep Time: 20 minutes
- Total Time: 6.25 hours
- Yield: 6 servings
Ingredients
-
• Sorbet • •
- 8 peaches, peeled and halved, pit removed (or frozen peach equivalent)
- 3/4 cups powdered sugar
- 1 1/2 teaspoons Alessi White Balsamic Vinegar
-
• Whipped Cream • •
- 4 ounces Mascarpone cheese, room temperature
- 1/4 cup powdered sugar
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
-
• Garnish • •
- mint
Instructions:
- Slice peaches into quarters.
- In a food processor, add peaches, sugar, and balsamic reduction. Process until smooth and creamy.
- Transfer to airtight container and freeze for 6 hours or until ready to scoop.
- Meanwhile, in a medium bowl beat Mascarpone cheese on medium speed until soft. Add powdered sugar and mix until incorporated. Pour in heavy cream and vanilla extract, and beat until pillowy peaks form.
- When ready to serve, scoop sorbet into bowls of your choice and top with whipped cream. Garnish with a mint leaf.