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.
I like the idea of adding mascarpone to a mousse! :D It would add such a nice texture.
ReplyDeleteI am not a huge fan of mousse but can see it would work well with your fruit - that rhubarb looks so good!
ReplyDeleteDear 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!
ReplyDeleteWhat a very pretty presentation!
Andrea
Love your presentation! Loved this mousse!
ReplyDeleteperfection-- i like the little hidden raspberry treat at the bottom!
ReplyDeleteThis 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.
ReplyDeleteI had leftover rhubarb from a tart I’d made so it was perfect.
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