Thursday, March 29, 2007

Mascarpone Lemon Mousse

This is very light and fluffy, I try to have a standby pot of mascarpone in the fridge. It is very quick and easy.
8oz/250g Mascarpone cheese
1/3 cup caster sugar + 1/8 cup caster sugar for the egg whites
2 lemons
2 eggs, separated

serves 4

1. Beat the egg yolks with the sugar until pale.
2. Beat in the mascarpone cheese, the lemon juice and the lemon zest from one of the lemons until smooth.
3. In a clean bowl, with a clean whisk, whip the egg whites until soft peaks form.
4. Add the 1/8 cup of sugar into the whites and continue beating until stiff peaks form.
5. Gently fold the whites into the mascarpone/lemon mixture until no streaks remain.
6. Divide among 4 ramekins and refrigerate at least 3 hours or overnight.

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