Fresh Cherry Cobbler with Mascarpone Ice Cream
A dish perfect to celebrate the local cherry season! Recipe and photo courtesy of Luisa Ormonde of Luisa’s Catering in San Carlos. Luisa says, “I love traditional cherry cobbler but wanted to give it an Italian twist! Here is my version with a Pasta Frolla crust (Italian-style Shortbread), a brandy and cinnamon laced cherry filling and a homemade mascarpone ice cream.”
Mascarpone Ice Cream (makes about 1 quart):
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup mascarpone
- 3/4 cup granulated sugar
- 3 egg yolks (we recommend local Wattle & Comb pastured eggs, sold only at Sigona’s!)
- 1/2 tsp pure vanilla extract
- 1 whole egg (we recommend local Wattle & Comb pastured eggs — if using the PeeWee eggs, increase to one more)
- 1 egg yolk (we recommend local Wattle & Comb pastured eggs)
- 1 3/4 cups all-purpose flour
- 8 TBL (1 stick) unsalted butter, chilled and diced
- 1/3 cup sugar
- Pinch of sea salt
- Zest of 1 lemon, finely grated
Fresh Cherry Filling:
- 1 lb. fresh cherries, pitted and halved
- 1/2 cup granulated sugar
- 2 TBL unsalted butter, melted
- Pinch of sea salt
- 2 TBL cornstarch
- 1/2 tsp ground cinnamon
- splash of brandy
For the mascarpone ice cream: In a small bowl, beat the egg yolks with the sugar until fluffy and lighter in color. Set aside. Combine the milk and cream in a medium saucepan and just bring to a boil over medium-high heat.
While beating the egg yolk mixture, pour in a small spoonful of the hot milk mixture and continue to beat. Repeat process with a larger spoonful, while beating, then repeat. Next, scoop all the egg yolk mixture into the hot milk mixture. Return heat to medium-low. Cook about 8-10 minutes longer, stirring frequently with a spatula to scrape all corners of the bottom of the pot. Do not let boil. The custard should be just thick enough to coat the back of a spoon, but have no lumps.
Chill the custard 4 hours or overnight. Blend in the mascarpone and vanilla until smooth in texture. Follow your ice cream maker’s instructions to churn into ice cream. Transfer to an airtight container and freeze for 2 hours to firm up.
For the pasta frolla*: In a food processor or standing mixer, pulse ingredients until a ball forms. In a mixer, use the paddle attachment to mix ingredients until a ball forms. Wrap dough in parchment paper. Flatten and refrigerate for 1 hour.
Open up parchment paper to reveal dough, dust with flour and flip over. Lightly dust top of dough with flour, and roll dough about ¼-inch thick (this might make more than you need for the cobbler so it’s a great time to make cookies with the scraps!)
To complete: Preheat the oven to 350°.
Pour cherry mixture into a 1-quart casserole dish. Top it with pasta frolla dough. Bake for 25 to 30 minutes or until the top is golden brown and cherries are bubbly.
Serve with mascarpone ice cream and garnish with powdered sugar, cinnamon, fresh cherry (or lemon twist).
*Pasta frolla by hand: Work all ingredients in a bowl with your hands, smashing butter pieces with the tips of your fingers. When the dough starts coming together, transfer to a work surface, and knead for 30 seconds. Wrap dough in parchment paper. Flatten and refrigerate for 1 hour.