Strawberries with Mascarpone Mousse
When you pair fresh summer strawberries with a creamy mascarpone mousse, the result is both simple and decadent.
Strawberries with Mascarpone Mousse
Photo Credit : Adam DeTour | Styling by Catrine KeltyIlma Lopez, pastry chef and co-owner of Piccolo in Portland, Maine, makes this strawberry mousse dessert with fresh local berries in June, which means they rarely need sweetener. If you’re using supermarket berries, however, macerating them in a bit of sugar will bring out the juices, which Lopez brightens with sherry vinegar and lime zest. Paired with a creamy mascarpone mousse, the result is both simple and decadent.
Yield:
8 servingsFor the mousse
Ingredients
1 cup mascarpone
1 cup heavy cream
6 large egg yolks
¼ cup granulated sugar
Instructions
In a large bowl, beat the mascarpone and cream together with an electric or stand mixer until medium peaks form. Set aside. Fill another large bowl with a few inches of ice water and set aside.
Set up a double boiler and bring to a boil, then reduce heat to medium-low. Whisk the egg yolks and sugar together in the bowl until they turn pale in color and thicken noticeably—the temperature should measure 165° to 170° on an instant-read thermometer. Remove from heat immediately and transfer the bowl with the egg mixture to an ice water bath to stop cooking.
Working in four batches, gently fold the egg mixture into the whipped cream mixture until evenly mixed. Divide the mousse among eight 8-ounce jars or ramekins and refrigerate until set, at least 2 hours and up to overnight.
For the berries
Ingredients
4 cups sliced fresh strawberries
2 teaspoons sherry vinegar
1 teaspoon loosely packed fresh lime zest
1–3 tablespoons granulated sugar, as needed
Instructions
About 30 minutes before serving, combine the strawberries with the vinegar and lime zest. Taste the berries and add sugar as needed. Let the mixture macerate until you are ready to serve, then top the mascarpone mousse with the strawberries and serve cold.
