Mascarponemousse Recipes

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MASCARPONE MOUSSE



Mascarpone Mousse image

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

4 large egg yolks
4 1/2 ounces (2/3 cup) sugar
16 ounces mascarpone cheese, cold
1 to 2 tablespoons coffee liqueur
2 teaspoons quality vanilla extract
2 pinches table salt
12 ounces heavy cream, cold

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



Mascarpone image

Mascarpone cheese is great, but can be hard to find. Here's a simple recipe that you can use at home to make mascarpone. It isn't 100 percent authentic (authentic recipes use a bacterial culture), but it doesn't require any hard to find ingredients, either!

Provided by Mike Swieton

Time 4h15m

Yield 8

Number Of Ingredients 2

1 pint heavy cream
1 ½ teaspoons cream of tartar

Steps:

  • Pour cream into a metal bowl, and place over a pan of simmering water. Heat until warm. Stir in the cream of tartar, and continue to heat and stir until the temperature reaches 180 degrees F. Remove from the heat.
  • Line a colander or strainer with cheesecloth, and place over a bowl. Paper towels also seem to work well. Pour the mixture into the strainer, and let it drain for several hours, or overnight in the refrigerator. Spoon the resulting cheese into a clean container and use within one week. Store in the refrigerator.

Nutrition Facts : Calories 206.7 calories, Carbohydrate 2 g, Cholesterol 81.5 mg, Fat 22 g, Protein 1.2 g, SaturatedFat 13.7 g, Sodium 22.9 mg, Sugar 0.1 g

MASCARPONE MOUSSE



Mascarpone Mousse image

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

3/4 cup heavy whipping cream
1 tablespoon granulated sugar
4 ounces mascarpone cheese
2 ounces cream cheese
1/8 teaspoon pure vanilla extract
3 tablespoons powdered sugar

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.

QUICK CHEAT'S STRAWBERRY MOUSSE



Quick cheat's strawberry mousse image

Make the most of strawberries in this quick dessert, with a silky mascarpone layer complemented by a tangy compote, crunchy ginger biscuits and pistachios

Provided by Liberty Mendez

Categories     Dessert

Time 25m

Number Of Ingredients 9

500g strawberries, hulled and halved, any larger ones quartered
1 lemon, zested and juiced
100g caster sugar
150ml mascarpone
300ml double cream
1 tbsp vanilla bean paste
4 gingernut biscuits, crushed
small handful of pistachios, roughly chopped (optional)
freeze-dried strawberries, crushed (optional)

Steps:

  • Put the strawberries, lemon juice, sugar and 2 tbsp water in a large pan over a medium heat and cook for 5 mins until the fruit has softened. Scrape into a bowl leave to cool. Tip 300g of the mixture into a blender (reserve the rest for later), blitz until smooth and sieve into a jug.
  • Whisk the mascarpone in a large bowl to soften, then add the double cream, vanilla bean paste and lemon zest, and whisk again until just starting to thicken. Fold in the blitzed, sieved strawberry purée to combine - it will thicken a bit more. Alternatively, swirl it through so you have layers of compote going through the mousse.Will keep chilled for up to a day.
  • Spoon or pipe the mousse into glass tumblers and top with the reserved strawberry compote, the gingernut crumbs, pistachios and dried strawberries, if you like.

Nutrition Facts : Calories 553 calories, Fat 46 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 30 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

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