Showing posts with label fresh light dessert. Show all posts
Showing posts with label fresh light dessert. Show all posts

Tuesday, April 6, 2010

Limoncello And Mascarpone Mousse Verrines

I struck gold the other day at the Oxfam thrift shop in London. Nestled on a back shelf I saw a flatware set with a curvy modern/retro look. It is by Amefa from Holland. I could envision it brightening a simple table or gracing a more formal one. It was a little funky with it's gold color and the price was right. I paid the 8.99 pounds and declined the extra 20 pence charge for a bag.....I'll save the planet and my pocketbook one bag at a time ;-) All wrapped up in plain paper I carried it back to the hotel as I imagined how it might catch the afternoon sunlight. I guess the miserable winter weather that just passed has me searching for sunshine at every bend. Well, I found it today. I made Limoncello Mascarpone Mousse Verrines and used those sunny, small gold spoons to scoop it out. Happy, happy, joy, joy! I've just discovered limoncello....I know I'm a little late to the party, but am glad I tried it.
The Limoncello mixed with lemon curd gives the verrines a punch that is rounded out with the whipped cream and marcapone. I used the Microwave Lemon Curd I made last month and these came together in no time. Just make sure your lemon curd is smooth and silky. These verrines are fresh spring sunshine with every bite.
Limoncello and Marscapone Mousse Verrines
(Adapted from Recipezaar)

1/4 cup fresh raspberries
1 teaspoon finely grated lemon zest
1 cup prepared lemon curd
4 tablespoons limoncello liqueur
1/4 cup mascarpone cheese
1/2 teaspoon lemon extract
1/2 cup heavy whipping cream
fresh mint leaves
and lemon zest for garnish

Rinse and drain raspberries. Pat dry and set aside.

In a small bowl combine the lemon curd and lemon zest. Stir in the limoncello, whisking briskly to combine.

In a separate bowl, whisk the cream until soft peaks form. Beat in the lemon extract. Fold in the mascarpone and stir gently; combine well.

In 8-1/4 cup glasses or ramekins, Put a layer the lemon curd and top with mascarpone mousse.
Chill until serving time.

Top with a fresh raspberry and garnish with a mint leaf and lemon zest before serving.

Serves 8.

Limoncello and Mascarpone Mousse Verrines recipe, click here.

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