This dessert was inspired by the Blackberries in Mascarpone Cream recipe in Italian Two Easy: Simple Recipes From The London River Cafe (by Rose Gray and Ruth Rodgers). I happened upon a bottle of St-Germain recently and love it, but the liqueur is optional; I baked this in a cast-iron skillet but any suitable sized baking dish will do. —WinnieAb
St-Germain Elderflower Liqueur- optional
plus 1 teaspoon (optional) organic palm sugar (or organic brown sugar or other natural sweetener of your choice)
In a medium bowl, whisk the mascarpone, the St-Germain, the egg yolks, and the palm sugar together with a fork. The mixture will be thick.
Transfer the custard mixture into your baking dish (I used a cast-iron skillet), then scatter the raspberries over the custard (you could also put the raspberries in first, and spoon the custard over them).
Using a microplane, zest a lime over the raspberries/custard. I'd estimate I only added about a 1/2 teaspoon of lime zest, but you are welcome to use more.
Bake for 9-10 minutes, or until the custard is just barely set and the edges are starting to darken. Sprinkle the additional (optional) 1 teaspoon palm sugar over the dessert right after you take it out of the oven.
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook.
My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014.
I live in upstate New York with my family and many pets.