Macerated Raspberry Orange Zest And Mascarpone Mousse Crush Food

MASCARPONE DESSERT WITH RASPBERRY PUREE

Mascarpone Dessert with Raspberry Puree image

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

Ingredients

1 cup fresh raspberry, 4 extra for garnish
1 cup mascarpone cheese
2 tablespoons sugar
1/2 teaspoon vanilla essence

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

Limoncello, Raspberry & Mascarpone Mousse image

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

Ingredients

1/4 cup fresh raspberry
1 teaspoon finely grated fresh lemon zest
1 cup prepared lemon curd
4 tablespoons limoncello (1 jigger plus 1 tablespoon, (to taste)
1/4 cup mascarpone cheese
1/2 teaspoon lemon extract
1/2 cup heavy whipping cream
fresh mint leaves, for garnish
fresh lemon verbena leaf, for garnish

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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