Planning to serve unfrosted chocolate cake with some fruit. What dairy garnish (except for ice cream) do you like? Anybody tried savory cheese? reactions?
Nancy is a trusted home cook.
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How about some baked Brie?
Mascarpone cheese slightly sweetened (or spiked!) could work since its used in tiramisu.
I'd probably just dust it with powdered sugar and call it a day. If you're set on incorporating a cheese element, I agree that going with mascarpone might be your best bet.
amysarah is a trusted home cook.
Not really savory, but you could whisk ricotta and mascarpone together, with a little vanilla and just a bit of confectioners' sugar - sort of a lightly sweetened version of a cannoli filling.
I would use BelGioioso Whole Milk Ricotta, add a little sugar, mix. Then garnish with Raspberries.
Thanks all for your ideas :).
Francesca, if I can't find the BelGioso can I substitute another whole mill ricotta?
Nancy, I have a lot of experience with BelGioioso, (family business). I am sure you could try another kind. I just like ours the best since it is a little sweeter.
Thanks, I''ll look for it...Bel Giosioso
Also the mascarpone does work really well too. I sometimes whip that & make a frosting.
June is a trusted source on General Cooking.
I was thinking to mix some chopped mint into either whole milk ricotta or mascarpone.
PieceofLayerCake is a trusted source on baking.
I love pushing the boundaries with sweet and savory. I, personally, would go for it and just try something unusual like a gorgonzola dolce with some seckel pears, or perhaps an aged goat cheese with tart apples. I have personal experience with pairing chocolate with goat cheese (in brownies), and it is a match made in heaven. I think chocolate cake tends to be pretty 1 dimensional anyway, so a powerful cheese with a sweet finish might just give it more depth.
Ooh, the brownie/goat cheese thing sounds delicious! Did you add goat cheese to the batter or just crumble it in top?
POLC - both the goat and blue (gorgonzola solve) cheeses sound interesting notes. Since I asked the question this morning I came across a recipe that uses figs, pistachios and stilton...mousse, tuile, multiple sauces, etc....but the flavor profile could be adapted to accompany a cake.
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