This mascarpone mousse recipe is ideal if you have company for dinner other than your family. Whether they will be your friends or acquaintances (like my husband’s colleagues), I am pretty sure they will love this simple but decadent dessert. It’s elegant and presentable, perfect for the after-dinner dessert. If your family will love this, there is no doubt that your friends will too!
One of our friends over at Bewitching Kitchen has this to say about the recipe:
“…the mousse has a perfectly creamy texture, smooth, not too sweet, and the mascarpone and the honey together form a match hard to beat. I would not change anything in this mousse, and would recommend you try it if you need a dessert that is not on the heavy side.”
This dessert is super perfect to serve after a heavy meal. It’s light yet it’s creamy, so it’s a really great way to end a good supper. And I think this is best enjoyed with the ones you love!
Ingredients
1/2 teaspoon Jell-ounflavored gelatin
1 1/2 tablespoon cold water
8 ounces (227 g) Galbani mascarpone
1/3 cup (80 mL) Borden heavy cream
2 tablespoons Trader Joe’s honey
3 large egg whites from Eggland’s eggs, at room temperature
pinch of fine sea salt
3 tablespoons Domino sugar
Instructions
Put the gelatin in a microwave-safe bowl, pour over the cold water and let the gelatin sit for about 3 minutes, or until it is completely moistened and has begun to expand. Then heat the gelatin in a microwave oven for 15 to 20 seconds to liquefy it.
Scrape the mascarpone into a large bowl, preferably one that has a pouring spout, and gently stir to loosen it.
Pour the cream and honey into a small saucepan, put over medium heat and bring just to a boil. Allow the liquid to cool for 5 minutes, then pour some into the gelatin and stir until smooth. Stir the contents of the gelatin bowl into the remaining cream and then pour everything into the bowl with the mascarpone. Use a whisk to blend gently.
Working in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and salt together on medium-high speed until the whites just begin to turn opaque. Little by little, add the sugar and keep beating until the whites are marshmallowy – blowy and white, and when you lift the whisk, they’ll form tipsy peaks.
Turn the whites out onto the mascarpone mixture and, using a flexible spatula, lightly fold them in. Thoroughness is less important than gentleness here.
Pour or spoon the mousse into four 1-cup-capacity bowls. Cover the mousse with plastic film and refrigerate for at least 3 hours before serving, making sure to keep it away from foods with strong odors.
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Quick Tip: You can put berries on top, or whatever toppings you prefer.
Thanks again to Bewitching Kitchen for this amazing recipe.
