Lemon And Mascarpone Mousse: So YUMMY!!!


Whoah.. Can you believe this heat??? Well I don’t know about you , but I am not going out much these days. I am staying cool in the comfort of my air-conditionned house. Luckily this heat has also put a damper on my appetite. The good part is that it has allowed me to quickly get rid of the few pounds I gained in Europe this summer. And I have been craving to eat lots of fresh fruits and lots of “sweets” with citrus. At first I thought of making a lemon pie but I wanted to eat something a bit lighter so I settled for lemon and mascarpone mousse that I found in Les verrines du Chef des Editions Marabout.

Serving for 6 large verrines, 20 shot glasses, or 12 fleximold cupcake size:

For the lemon mousse: 2 oz of butter, 4 oz of sugar, 3/4 tsp of gelatin powder, the zest of one lemon, 3 whole eggs, 1/3 cup of lemon juice.

Melt the butter in a little saucepan, then add the lemon juice, the zest, and the eggs and the sugar that you would have previously mixed together. Keep stirring until the mixture almost comes to boiling.

When you are starting to see small bubbles forming at the top, remove the saucepan from the stove and whip energically. Then add the gelatin and mix well. Empty the cream into a bowl. Cover the cream with plastic wrap and place in the fridge to cool. The cream should be thick and glossy.

For the Mousse: 1/2 a container of mascarpone cream cheese at room temperature, 1/3 cup of heavy cream, 1 1/2 tbsp of powder sugar.

Place the cream in a large bowl and beat until the cream is thickening but does not form hard peak. It should look like a soft whipped cream. Set aside. In another bowl, beat the mascarpone a bit to whip it up. Add a few dollops of the whipped cream into the mascarpone and stir softly by folding the cream into the mascarpone. Add the rest of the cream and stir it in gently again.

In a shot glass, a glass or a fleximold, pour the lemon cream first, then the mascarpone mousse and then the lemon cream again. Refrigerate for at least 30 minutes before serving.

To add more effects to your dessert, you can also use a fleximold. I used the Charlotte tray. I layered the cream as I explained above and then I placed the fleximold into the freezer for 12 hours. To serve, unmold the dessert on a plate and eat it as such ( frozen) or, let it thaw out for 1 hour if you want to be it like a mousse. Decorate with lemon slices and lemon zest. Et voila!!!

Bon Appetit and Happy Cooking!!!