Crave Brothers Farmstead Mascarpone Mousse

By: Courtney Allison, Pastry Chef, Bartolotta's Lake Park Bistro

1/3 cup gelatin

2/3 cup cold water

3 pounds Crave Brothers Farmstead Mascarpone Cheese,room temp

5 cups whole milk

4 lemons, zested

2 teaspoons vanilla paste

2 pinches salt

10 egg yolks

2 cups plus 2 Tablespoons sugar

5 ½ Tablespoons water

5 cups heavy cream, whipped to soft peaks

In microwavable bowl, add gelatin to water; set aside. In large mixing bowl, add mascarpone, start to cream. Slowly pour in milk until combined and creamy. Add zest, vanilla, and salt. Don't over mix; set aside. In separate mixing bowl, add yolks; whip until fluffy and pale. Meanwhile, in a small sauce pan add sugar and water; stir and cook until 234F˚. Slowly stream sugar mixture into whipped yolks.  Microwave gelatin water mixture for 10 seconds or until completely melted. Slowly stream into egg sugar mixture. Whip till cool. Fold in whipped cream. Fold cream mixture into mascarpone. **Pour into molds; freeze. To remove from molds, dip molds into hot water for a few seconds, invert onto a plate. Serve with sugared cranberries, fruit, berries or berry sauce and mint.

Yield 8 to 10 servings **Pour into a serving bowl that can be frozen, cover. When ready to serve, remove from freezer, let sit for 10 minutes. Scoop onto serving dishes.

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