Mascarpone Mousse

If there’s one thing I would give as my main advice for anyone looking to host a dinner party, it would be this: make things ahead. Find recipes that don’t need cooking à la minute and believe me, you will win at hosting. Reheating a few things or taking them out of the fridge while talking to your guests is infinitely easier than making sure everyone’s beef fillet is made to order.

One of the easiest part of the menu to make ahead is dessert. Even in restaurants, pastry chefs often make ahead most of the elements of the desserts, only to put them together at the last minute. It’s a technique we definitely should employ more, as well.

Which brings me to this beautiful dessert. In line with the Black Forest Gateau Pots I made, this is also served in beautiful glasses and needs next to nothing in preparation on the spot.

The three elements are rather easy to make in advance and leave you with just the blueberry compote to be poured on top. I like to do it this way because it avoids the colour bleeding into the lemon curd and mascarpone mousse, plus it makes for a nice contrast between the lukewarm compote and cold mousse and curd.

So here it is, in all its glory, a recipe to impress and delight your guests.

Yield: 6, generously or 12, as small verrines

Author: Briochette

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Mascarpone Mousse

Prep time: 1 HourInactive time: 4 HourTotal time: 5 Hour

A fabulous dessert, this combines beautiful mascarpone mousse speckled with vanilla, tangy lemon curd and a blueberry compote

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Ingredients

For the mascarpone mousse

• 375g of mascarpone
• 160g of cream cheese, Philadelphia
• 150g of creme fraîche
• 100g of caster sugar
• 1 vanilla pod, seeds scraped
• juice of 1 lemon
• 3 gelatine leaves

For the lemon curd

• 2 lemons (organic, non treated} - zest and juice
• 150g sugar
• 150g butter, cubed
• 3 egg yolks
• tiny pinch of salt

For the blueberry compote

• 200g fresh or frozen blueberries
• 4 tbsp sugar
• 1 tsp cornstarch, mixed with 1 tsp of water
• 1 tsp lemon juice

Instructions

Mascarpone Mousse

1. Add all of the ingredients (except the gelatine) to the food processor and start blending. You may want to add 1-2 tablespoons of water, depending on how thick the creme fraîche is.
2. Bloom the gelatine in cold water, then add to a dry pan and melt over a low heat. Add to the blender and blitz to incorporate.
3. Divide the mousse between 6 cups of your choice. ChilI for at least one hour in the fridge.

Lemon Curd

1. Meanwhile, make the lemon curd. The lemon curd can be made a few days in advance as it keeps well in the fridge for up to a week.
2. To make the lemon curd, start by blending the sugar and lemon zest until it becomes a very fine powder. This is an optional step but it will take the lemon curd up a notch as it will release all the oils in the lemons bringing more flavour, as well as make the sugar easier to dissolve.
3. ln a double boiler (or in a pan over very low heat) combine egg yolks, lemony sugar, lemon juice, and salt.
4. Whisk constantly until the mixture starts to thicken. Lemon curd is basically a custard made with lemon juice instead of milk, so it will thicken at the same temperature, about 85 degrees C. Should you have an instant read thermometer, I strongly advise using it to prevent curdling.
5. When thickened, take off the heat immediately and strain in a large bowl. leave to cool.
6. When cool, divide over the mascarpone mousse pots. lf you have any leftover, know that it makes for amazing little tartlets and is a Iso delicious spread over a slice of brioche in the morning.
7. Chill the desserts for at least one hour, preferably overnight.

Blueberry compote

1. Finally, make the blueberry compote. Mix blueberries and sugar in a pot over medium heat. Press on them a little bit, making sure they release their juices.
2. Add the lemon juice.
3. When mixture is reaching a boiling point, add the cornstarch slurry. Cook for a few minutes until the compote thickens.
4. Take the dessert pots out of the fridge about 10 minutes before serving. Drizzle the lukewarm blueberry compote on top and serve immediately.

Notes

I didn't think about it at a time, but crumbling a few graham crackers on top of the dessert would give it a delicious cheesecake vibe.

These can be easily made 1-2 days ahead and served with the fresh warm blueberry compote.

The lemon curd can be made on its own and used to fill in cookie sandwiches, cakes, drizzled over ice cream or spread on a slice of brioche

Did you make this recipe?

Tag @briochette.ch on instagram and hashtag it #mascarponemousse