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!!!

Roasted Pumpkin Soup


A few days ago as I was munching on almonds, I suddenly felt an atrocious pain and realized that I broke a tooth. One of my molar;-(..Of course, I had to have this fixed which was not making me too happy. Going to the dentist is not my favorite thing to do, getting this new crown was going to put a dent in my Thanksgiving shopping ( just kidding), and having this fixed so close to the famous feast was putting a dip into my mood.

You can only guess that after spending a few hours at the dentist yesterday, and a new crown in my mouth, I did not feel like eating a whole lot, in fact nothing. I fixed dinner for my family and just hang out with them with a cup of coffee in my hand. A few hours later however, after having taken a few advils, I was starving but could not see anything that would not hurt me. So I thought: ” Soup, Soup…” except that there were none in my fridge. No problem. I had a small pumpkin and decided this would be what I would have. This recipe is inspired by a wonderful friend and cook named Rodney who shared with me what he cooked recently. I followed some of his recommendations, and this is what I made.

Ingredients for 4-6 servings: 1 small pumpkin called the pie pumpkin, 1 purple onion, 1/3 cup of dark muscovado sugar, salt and pepper, 2 tbsp of olive oil, 3 cups of chicken or vegetable broth.

Peel and dice the pumpkin in 1 inch squares. Place the diced pumpkin in a large bowl, drizzle 2 tbsp of olive oil, 1/8 tsp of seal salt, 1/16 tsp of fresh ground pepper and mix well so that the pumpkin is well coated. Spread the pumpkin on a deep Flexipan that you would have placed on top of a perforated sheet. Spread the diced onions over the pumpkin, and sprinkle 1/3 cup of the Muscovado sugar on top of the pumpkin and onions. Cook in a warm oven for 15 minutes at 425. After the pumpkin has cooked, empty it all into a large bowl and with a mixer, pure the soup. Slowly add the hot broth as you puree the vegetables. You may eat the soup at this point ( I did and it tasted great) or you can empty the soup into a pot and cook it for another 15-20 minutes to infuse the broth and make the soup even more wonderful. Add more salt and pepper if needed ( i did not). To make the soup more creamier, you can also add a dollop of mascarpone cheese or Creme Fraiche. Et Voila!

Bon Appetit and Happy Cooking!!!