Mascarpone Mousse Food
MASCARPONE MOUSSE
Provided by Dan Langan
Categories dessert
Time 20m
Yield 6 cups, or enough to generously fill two 8-inch layer cakes or one 10-inch layer cake
Number Of Ingredients 7
Steps:
- Prepare a double boiler. Whisk the egg yolks and sugar over the double boiler until lightened and fluffy and the mixture reaches 140 degrees F.
- Transfer to a mixer bowl. Whip on medium-high with the whisk attachment until cooled and lightened in color, 4 to 5 minutes. Whip in the mascarpone. Add the liqueur, vanilla and salt, mixing until smooth. Add the heavy cream on low speed and blend. Scrape the bowl and whisk and then whip on medium speed until medium peaks form. Chill until ready to use.
MASCARPONE MOUSSE
Make and share this Mascarpone Mousse recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 6
Steps:
- In a small chilled metal bowl whisk heavy cream in a figure eight motion. Just as soft peaks are forming, add the granulated sugar gradually. Continue whipping the cream until stiff peaks form.
- Cover the bowl and chill in an ice bath. Combine room temperature mascarpone and cream cheese with a rubber scraper. Add vanilla and powdered sugar. When cheese mixture reaches a smooth consistency, set aside, keeping the mixture at room temperature. Just before serving , lightly fold whipped cream into the cheese mixture.
EASY FAUX CHOCOLATE MOUSSE
This is a quick recipe that tricks the eyes and the palate in to thinking it's authentic chocolate mousse made with cream and eggs.
Provided by mistressmary
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 1h15m
Yield 4
Number Of Ingredients 4
Steps:
- Mix mascarpone cheese, whipping cream, and vanilla extract in a bowl.
- Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Fold melted chocolate into the mascarpone cheese mixture.
- Refrigerate until set, 1 to 2 hours.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 7 g, Cholesterol 80.2 mg, Fat 31.9 g, Fiber 0.6 g, Protein 4.6 g, SaturatedFat 17.6 g, Sodium 34.1 mg, Sugar 5.9 g
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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