Macerated Raspberry Orange Zest And Mascarpone Mousse Crush Food
MASCARPONE DESSERT WITH RASPBERRY PUREE
Make and share this Mascarpone Dessert with Raspberry Puree recipe from Food.com.
Provided by Evie3234
Categories Dessert
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Puree the raspberries in blender.
- Press through a fine sieve to remove seeds.
- In a medium bowl, beat together the mascarpone, sugar, vanilla and raspberry puree with electric mixer until smooth and fluffy.
- Spoon into individual dessert dishes and garnish with the extra raspberries.
- Refrigerate at least 1 hour before serving.
LIMONCELLO, RASPBERRY & MASCARPONE MOUSSE
A verrine is a confection, originally from Paris, made by artfully layering ingredients in a small glass, and may be either savory or sweet. Very chic and trendy--this one is served in a shot-glass! Use the larger 2.5 to 3 ounce shotglasses, or use ramekins. Makes about 8 Verrines.
Provided by BecR2400
Categories Dessert
Time 15m
Yield 8 Verrines, 8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse and drain raspberries, gently pat dry and set aside.
- In a small bowl, stir together the lemon zest and the lemon curd. Stir in the Limoncello liqueur, whisking briskly until combined.
- In a separate bowl, whip the cream until soft peaks form. Beat in the lemon extract. Fold in the mascarpone and stir gently; combine well.
- In 8 large shot-glasses or ramekins, evenly and attractively layer the lemon curd mixture and the mascarpone mousse (use a pastry bag fitted with a plain tip, if desired).
- Top with the fresh berries, and garnish with a mint leaf or sprig of lemon verbena.
- Chill until serving time.
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