Frosty Lemon Mascarpone Mousse (Print Version)
# Ingredients:
→ Base
01 -
226 grams mascarpone cheese
02 -
100 grams granulated sugar
03 -
Zest of 2 lemons
04 -
60 millilitres fresh lemon juice
05 -
1 teaspoon vanilla extract
→ Cream
06 -
240 millilitres heavy whipping cream
→ Gelatin (optional)
07 -
1 teaspoon powdered gelatin
08 -
2 tablespoons cold water
# Instructions:
01 -
Sprinkle powdered gelatin over cold water in a small bowl and let it stand for 5 minutes until bloomed. Microwave for 10 seconds until fully dissolved, then cool slightly.
02 -
In a large bowl, beat mascarpone cheese with granulated sugar until creamy. Incorporate lemon zest and fresh lemon juice, mixing until homogeneous. Add vanilla extract and combine well.
03 -
Whip heavy cream in a separate bowl until soft peaks form, ensuring the texture remains light and fluffy. If using gelatin, fold it gently into the whipped cream.
04 -
Carefully fold the whipped cream into the mascarpone mixture using a spatula to keep the mixture airy. Divide evenly among serving vessels, cover, and refrigerate for a minimum of 2 hours until fully set.
# Notes:
01 -
For a firmer mousse, use gelatin; omit it for a softer, more cloud-like texture.