Mascarpone, serving the sticky?

[crossy67]

I have a desert recipe I make. It's dried figs marinated in pineau (a bit like sherry, original recipe was with Marsala but I can't get that here) with brown sugar, cinnamon, nutmeg, cloves and a few other warm spices. This is left to soak for 8 hours then cooked for about 5 minutes until the marinade becomes almost a jelly from the pectin in the figs. I love getting it so it's like snot but that's just me. This is served with a dollop of mascarpone.

Everyone who has eaten it loves it, it's a great winter desert but I have a problem. One of my neighbours is a chef, a Michelin stared chef and I'd like to cook this desert for him when they come for diner but I have never been happy with it's appearance.

Mascarpone is sticky like nothing on earth, I tried semi freezing it to make it a bit more manageable but it didn't work quite as well as I'd hoped and it affected the texture. I wouldn't mind making some sort of edible cup to serve the cheese in with the figs and sirup separate but can't think what to do. The other thing is to use a mould to form it but it is so sticky.

Anyone got any ides please?

[Du1point8]

some type of cookie/other style thing with upside down baking tray = instant cups



something more complex?

http://hannahsfoodobsession.blogspot.co.uk/2014/06...

[crossy67]

Might have to experiment a bit, I really don't want to use anything too bulky as it might upset the balance.

Thanks for the input.

[PedroB]

When you say sticky, you mean it it is difficult to put on the plate to make it look nice?

If so, grab a a mug of boiling water and two spoons and teach yourself to make quenelles: https://www.youtube.com/watch?v=iKxbgwT8tBU