Summertime dessert
This week's dessert special at Ye Olde Eatery - Citrus Mascarpone Mousse with basil & strawberry
Kiddo wanted to help me take pictures, so I explained the basics including that we must hold the camera very close to the food. She took her turn and showed me that she was indeed listening...by smooshing the lens of the camera right into the mousse!
We laughed, cleaned the lens off, and she took a couple nice shots, including proof of her depth perception issues:
Citrus Mascarpone Mousse with basil & strawberry
2 envelopes gelatin
1/2 cup water
the juice of two large oranges and the zest of one
3 tablespoons lemon juice
1/2 to 1 cup sugar, to taste
pinch of salt
1lb mascarpone cheese
1 pint heavy cream
basil leaves and strawberries to garnish
Sprinkle the gelatin over the water and let sit for 10 minutes
Meanwhile, grate the zest from one of the oranges and juice both - do not mix.
In a large saucepan, heat the orange juice, lemon juice, salt, and 1/2 cup sugar to a simmer. If needed, add more sugar. The liquid should be significantly more citrusy and sweet than you want the final product.
Reduce heat to low.
Slowly add in the gelatin and water mixture a bit at a time, whisking between each addition. Once incorporated, remove the pan from the heat and transfer the liquid to a separate container. Whisk in the orange zest. Cool to room temperature.
When the citrus mixture is cool, whip half the cream and all the mascarpone on high speed until thick & frothy. Add the citrus mixture and beat well. Add the remaining cream and beat to stiff peaks.
If desired, spoon or pipe the mousse into individual serving containers and refrigerate at least 2 hours or until set. The mousse can also be transferred to a covered container and portioned at serving time.
I'm serving this piped into chilled wine glasses, garnished with half a strawberry and a basil leaf. Our temps this weekend are near 90 with high humidity; reports from customers indicate this is a most refreshing way to finish a meal in this weather. :)
Kiddo wanted to help me take pictures, so I explained the basics including that we must hold the camera very close to the food. She took her turn and showed me that she was indeed listening...by smooshing the lens of the camera right into the mousse!
We laughed, cleaned the lens off, and she took a couple nice shots, including proof of her depth perception issues:
Citrus Mascarpone Mousse with basil & strawberry
2 envelopes gelatin
1/2 cup water
the juice of two large oranges and the zest of one
3 tablespoons lemon juice
1/2 to 1 cup sugar, to taste
pinch of salt
1lb mascarpone cheese
1 pint heavy cream
basil leaves and strawberries to garnish
Sprinkle the gelatin over the water and let sit for 10 minutes
Meanwhile, grate the zest from one of the oranges and juice both - do not mix.
In a large saucepan, heat the orange juice, lemon juice, salt, and 1/2 cup sugar to a simmer. If needed, add more sugar. The liquid should be significantly more citrusy and sweet than you want the final product.
Reduce heat to low.
Slowly add in the gelatin and water mixture a bit at a time, whisking between each addition. Once incorporated, remove the pan from the heat and transfer the liquid to a separate container. Whisk in the orange zest. Cool to room temperature.
When the citrus mixture is cool, whip half the cream and all the mascarpone on high speed until thick & frothy. Add the citrus mixture and beat well. Add the remaining cream and beat to stiff peaks.
If desired, spoon or pipe the mousse into individual serving containers and refrigerate at least 2 hours or until set. The mousse can also be transferred to a covered container and portioned at serving time.
I'm serving this piped into chilled wine glasses, garnished with half a strawberry and a basil leaf. Our temps this weekend are near 90 with high humidity; reports from customers indicate this is a most refreshing way to finish a meal in this weather. :)