Make Ahead

Radish, Mascarpone, Honey, Salt

November 30, 2010
3 Ratings
  • Prep time 12 hours
  • Cook time 10 minutes
  • Serves many
Author Notes

I love radishes with butter. And I thought it might be nice to temper their heat a tiny bit with something besides butter. I adapted my Lemon Posset recipe to make a very close substitute for mascarpone. It’s milky smooth, and it tastes really good with radishes, and even better with a little honey and salt sprinkled on top. This is an elegant, easy low-carb canapé that impresses guests at any get together. - mrslarkin —mrslarkin

Test Kitchen Notes

I jumped right on this recipe because I love radishes...plain, salted, with butter, sauteed with salmon. I had a hard time finding radishes that were not tired and just out of their season, but finally found a little bunch. (the lone bunch) So, I wondered if jicama would be a substitute....but then, it would be another recipe, not Mrs. Larkins , so I threw out that idea. The mascarpone, honey and salt were easy! A friend had just stopped by with some fresh honey from her hives and so I thinly sliced the radishes, spooned a little mascarpone and drizzled the honey and sprinkled some sea salt. Very easy and no mess to clean up. I think that I like her suggestion of putting all the components out on a beautiful platter and little bowls so that guests can dress their own radish slices.


What You'll Need
  • for the mascarpone (it's really easy!)
  • 2 cups heavy cream (for me, pastuerized works better than ultra-pastuerized)
  • 1 tablespoon fresh Meyer lemon juice, or regular lemon (will be slightly tangier)
  • large square of cheesecloth, 4 layers thick
  • for the radishes
  • 1 big bunch chubby radishes or baby turnips, sliced ¼” thick
  • acacia honey, or other mild honey
  • chunky sea salt
  • homemade mascarpone, or good-quality store bought
  1. for the mascarpone (it's really easy!)
  2. In a small saucepan over medium heat, heat cream to boiling. Watch the heat - don’t let the cream boil over. You are shooting for a boiling temperature of 190 degrees. On my electric stovetop, the temperature of the boiling cream fluctuates around 180 to 200 degrees F. Continue boiling for 5 minutes, stirring the bubbles down when necessary.
  3. Stir in the lemon juice and cook, stirring, for about 5 more minutes, or until the cream thickens and resembles a loose bechamel sauce. Remove saucepan from heat and let cool, about 15 minutes. The cream will thicken more.
  4. Fit a medium-sized mesh sieve over a medium bowl. Place a large cheesecloth square over sieve. Pour thickened cream over cheesecloth-lined sieve. Fold the ends of the cheesecloth over. Cover the bowl with plastic wrap. Refrigerate in the sieve for at least 12 hours, or overnight. If the mascarpone hasn't firmed up to my liking, I sometimes lay a small dish over the top to weight it down, and refrigerate a little longer. Turn mascarpone out into a bowl, cover and refrigerate until ready to use.
  1. for the radishes
  2. Plate the radish slices. With a small spoon or two, place a dollop of mascarpone on each radish slice. Drizzle with honey. Shower a little coarse salt over top.
  3. Alternatively, set all the components out on beautiful platters/bowls and let your guests dress their own radish slices with the mascarpone, honey and salt.

See what other Food52ers are saying.

  • Bevi
  • Panfusine
  • boulangere
  • Beautiful, Memorable Food
    Beautiful, Memorable Food
  • marynn

34 Reviews

McKelly December 20, 2011
Hi,do you use light or heavy cream?
mrslarkin December 20, 2011
Hi McKelly. I use heavy cream, and pasteurized works better than ultra-pasteurized.
Bevi December 5, 2011
mrslarkin December 20, 2011
Panfusine November 30, 2011
sounds so satisfying, crunchy radish, the creamy mascarpone & that dash of honey.. need to try this ASAP!
mrslarkin December 20, 2011
Thanks Panfusine. Let me know if you do!
boulangere November 30, 2011
Beautiful, and serious yum!
mrslarkin November 30, 2011
thank you, boulangere!
Beautiful, M. June 25, 2011
What a simple, interesting a perfect sounding recipe!
mrslarkin June 26, 2011
Thank you, BMF!
marynn December 9, 2010
Seriously simple chic! I was slicing radishes and cabbage for the red posole, had some creme fraiche on hand, lovely honey and hotsy-totsy fleur de sel, and just dazzled the husband with a "toss-off" treat.
mrslarkin December 9, 2010
Ohhh, impressive!! Nicely done, marynn!
Rivka December 9, 2010
I'm really excited about this recipe! I've made creme fraiche using Rose Levy Berenbaum's recipe, in which you mix 1 cup cream and 1 T buttermilk in a jar and set on the counter for 24 hours, and this formula for mascarpone looks just as promising. I can't wait to try it.
mrslarkin December 9, 2010
Yum, i love home made creme fraiche, too, Rivka! Some things are really so simple and so tasty! Let me know how this works for you.
Kitchen B. December 9, 2010
I've never done the radish-butter-salt thing............this looks wonderful and I love making homemade marscapone - too many good things to cook from food52. Not fair!!!!!!1
mrslarkin December 9, 2010
Oh, the radish-butter-salt thing is delicious, Kitchen Butterfly! This is yummy, too. Do try!
monkeymom December 4, 2010
This is so cool mrsL! I can't wait to try both the mascarpone and the whole combo. looks wonderful.
mrslarkin December 4, 2010
Thanks, monkeymom! Hope you like it.
Sagegreen December 3, 2010
So that's how mascarpone is made! You make it sound easy. I am going to try this over the holiday. Thanks.
mrslarkin December 3, 2010
It's REALLY easy!! And tastes so much better than store bought. Let me know how it turns out for you!!
gingerroot December 2, 2010
Oh my, mrslarkin! What a fantastic combination. With my Meyer tree back in production and a steady supply of radishes in my CSA box, I think these are in my near future...
mrslarkin December 2, 2010
Great! Hope you enjoy them!
cbear1984 December 1, 2010
Totally saved. Love love love radishes!
mrslarkin December 1, 2010
drbabs December 1, 2010
Yum. Sconequeen, you are my hero.
mrslarkin December 1, 2010
*blush* - thanks, drbabs, right back at ya!
hardlikearmour December 1, 2010
These look divine. And thanks for the directions for homemade mascarpone. You are amazing!
mrslarkin December 1, 2010
Thank you and you're welcome, hardlikearmour!
aargersi December 1, 2010
This sounds awesome - I think you have spawned a whole new crowd of mascarpone makers! I will be trying for sure. Acacia honey is one of my favorite things on the planet as well.
mrslarkin December 1, 2010
Yay! Thanks aargersi. Let me know how it turns out for you if you try it.
luvcookbooks December 1, 2010
This looks amazing!! Elizabeth David has a lemon snow recipe that is similar to the mascarpone in Spices, Salt, and Aromatics in the English Kitchen. Luv her books.
mrslarkin December 1, 2010
Thanks, luvcookbooks! Thanks for the cookbook tip! Will def check it out.
lapadia December 1, 2010
Yum, mrslarkin! Saw Meyer lemons at the market; can't wait to make my own mascarpone and your radish recipe!
mrslarkin December 1, 2010
Thanks, lapadia!! I definitely like this better with Meyers - so smooth.