Tuesday, July 23, 2019

TWD - Marscapone Mousse

For Tuesday with Dorie this week, the recipe is Marscapone Mousse.  This is a delightful dessert that is, as its name suggests, light and foamy. The mousse is comprised of marscapone, whipped egg whites and cream, gently sweetened with honey.  A small amount of gelatine is added to help set up the mousse.

To serve, the mousse is spooned into low ball glasses, and optionally decorated with fruit.  I put fresh raspberries in the base of my  glass, with roasted rhubarb on top.

As you can see, the mousse is quite foamy:

I was pleasantly surprised by this mousse - it is not heavy like chocolate mousse can be, and its lightness makes it a perfect to complement the fruit.

To see what the other Dorie cooks made this week, visit the LYL section of the TWD website.


Lorraine @ Not Quite Nigella said...

I like the idea of adding mascarpone to a mousse! :D It would add such a nice texture.

Johanna GGG said...

I am not a huge fan of mousse but can see it would work well with your fruit - that rhubarb looks so good!

Andrea_TheKitchenLioness said...

Dear Gaye, what a lovely dessert. The texture of the mousse looks outstanding and I love your addition of fresh raspberries at the bottom of the glass and rhubarb as a topping!
What a very pretty presentation!

Mardi Michels said...

Love your presentation! Loved this mousse!

steph- whisk/spoon said...

perfection-- i like the little hidden raspberry treat at the bottom!

Diane Zwang said...

This was much lighter than chocolate mousse which I liked. My original plan was to make more roasted rhubarb but my store was out so we went with strawberries.

Cakelaw said...

I had leftover rhubarb from a tart I’d made so it was perfect.