Wednesday, March 27, 2013

When I Dip, You Dip, We Dip

Whenever, I go over to someone's house for a get together or a dinner, I always like to check out the dip situation first.  You can really measure how a party is going to go by the dips they have.  If its buffalo chicken dip, you think 'hmm...this could be okay - a little spice, up with the trends, should be a pretty good night'.  French onion dip from a container...probably going to be an okay night.  Not that I wouldn't turn down a nice Ruffle slathered in french onion dip, but they are more likely to be a little reserved and not up with what's going on.  In other words, you may be in store for a pretty boring dinner as well. 

So in hopes of helping you spice up a future get together, I thought I'd introduced to you a new dip guaranteed to have your guests excited about the evening to come.   It may be a bit dessert-like but I think it would also be a nice sweet alternative to the other dips of today.  Try this at your future dinner party!

Coffee Milk Mascarpone
adapted from Miles Thompson, Allumette, Los Angeles, California

Coffee Milk Mascarpone
Photo credit- Jack Gartland
1/2 cup mascarpone cheese
1/4 cup strong espresso
2 tablespoons sweetened condensed milk
1/2 teaspoon kosher salt
Lady fingers or shortbread cookies, for serving
Cinnamon, for garnish 


  • In the bowl of a stand mixer fitted with the whisk attachment, whip the cheese with the espresso, condensed milk, and salt on medium speed until medium-stiff peaks form, about 3 minutes.  Cover with plastic wrap and refrigerate for at least 3 hours or up to overnight
  • Remove the coffee milk mascarpone from refrigerator and let sit until just slightly chilled.  Garnish with cinnamon and serve with lady fingers


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  2. I tried this and it did not whip up. The espresso seemed to separate from the cheese and it appeared curdled. Any ideas how to fix this expensive disappoint?

  3. I'm very sorry to hear this recipe did not work out for you. I understand mascarpone can be quite expensive. One thing that will improve this recipe is to make sure the espresso is completely cool before adding it to the mascarpone. If its warm you can partially melt some of the cheese which would possibly cause that curdled like appearance. I hope your next attempt is successful, believe me its worth it this is quite a delicious dip!