Vanilla Mascarpone Cream with Poached Blood Oranges

Poached blood oranges make the perfect foil for creamy vanilla-scented mascarpone cream in this easy dessert from Richard Phillips
By Richard Phillips
Vanilla Mascarpone Cream with Poached Blood Oranges
  • Rating:
  • Serves: 4
  • Cook Time: 3 minutes
  • Prep Time: 30 minutes plus 6-8 hrs setting time
  • Effort: easy


For the cream

  • 150 g mascarpone
  • 100 g cream cheese
  • 125 g caster sugar
  • 1 lime, grated zest and juice
  • 1 vanilla pod, split
  • 250 ml double cream
  • 125 g plain yogurt

For the oranges

  • 3 blood oranges, segmented
  • 50 ml water
  • 1 tbsp sugar

To decorate

  • 1 orange, shredded zest only
  • sprig mint
  • raspberry coulis, to serve


1. Line 4 shallow 6cm individual moulds with wet muslin. Chill the bowl and blade of a food processor.

2. Place the mascarpone, cream cheese, caster sugar, lime zest and vanilla seeds into the food processor. Add the seeds from the vanilla pod and whiz to a smooth paste.

3. Add the cream and yogurt and blend again to incorporate.

4. Spoon the mixture into the moulds and leave in the fridge for 6-8 hours, until set.

5. Place the orange segments into a saucepan with the vanilla pod, water and sugar and heat until the sugar has dissolved.

6. To serve, arrange the oranges in the centre of 4 dessert plates. Turn out the cream on top of the oranges. Garnish with a little shredded orange zest and a sprig of mint, and serve with a drizzle of raspberry coulis.

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