Ingredients for Limoncello Raspberry Mascarpone Mousse
- Fresh Raspberry
- Fresh Lemon Zest
- 1/2 cup lemon curd
- Limoncello
- Mascarpone Cheese
- 1 teaspoon lemon extract
- Heavy Whipping Cream
- Fresh Mint Leaves
- Lemon Verbena Leaf
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How to Make Limoncello Raspberry Mascarpone Mousse
- Gently rinse 1 cup of fresh raspberries and pat them dry with paper towels. Set aside.
- In a small bowl, combine the zest of 1 lemon and 1/2 cup of lemon curd.
- Add 2 tablespoons of limoncello liqueur and whisk vigorously until thoroughly combined.
- In a separate bowl, beat 1 cup of heavy cream with an electric mixer until soft peaks form.
- Stir in 1 teaspoon of lemon extract.
- Gently fold in 8 ounces of mascarpone cheese until just combined. Be careful not to overmix.
- In 8 large shot glasses or ramekins, layer the lemon curd mixture and the mascarpone mousse evenly and attractively. Start with a spoonful of lemon curd mixture, top with the mousse, and repeat.
- Top each verrine with a few fresh raspberries. Garnish with a fresh mint leaf or a small sprig of lemon verbena.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld and the mousse to set.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
17g
Carbs
0g