Strawberries with Mascarpone Mousse
When you pair fresh summer strawberries with a creamy mascarpone mousse, the result is both simple and decadent.
By Yankee Magazine|Jun 09 2020|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanIlma 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 servingsIngredients
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.
Wonderful Issue as usual. My Best after moving to Maine from California last week!! Know we are going to love it as we lived in Connecticut for 40 years and although enjoyed living in Monterey, Cal. for 7 years are happy to be back on the East Coast for our retirement.!