Lemon Mascarpone Mousse

Lemon Mascarpone Mousse

Lemon Mascarpone Mousse
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AUTHOR:
This is a recipe that I developed, using as a starting point, a recipe that I've had forever. I've used this recipe many times and added all kinds of different flavors to it; it's just a good basic mousse recipe. This time, I added lemon flavors including freshly squeezed juice, Lemon Curd, and zest. Mascarpone, an Italian cream cheese, is an ingredient used in many desserts, and is delicious when combined here with lemon. Please note that you will need to make some Lemon Curd and Lemon Zest Purée, if desired, ahead of time.

YIELD: ABOUT 1¾ QUARTS MOUSSE
NET WEIGHT: 1025g (2# 4 oz)

INGREDIENTS

  • 480 grams heavy cream (2 cups / 1 pint)

  • 60 grams egg yolks (3 large)
  • 180 grams sugar (3/4 cup + 2 Tablespoons)
  • 45 grams water (3 Tablespoons)
  • 10 grams gelatin sheets (4 sheets)
  • - or 1 Tablespoon (10g) Knox powdered gelatin bloomed in 3 Tablespoons (45g) water
  • 225 grams mascarpone cheese (1 - 8 oz package)

  • 60 grams fresh lemon juice (1/4 cup)
  • 60 grams Lemon Curd (scant ¼ cup) - See Separate Recipe
  • 20 grams Lemon Zest Purée (1 Tablespoon) - See Separate Recipe
  • - or freshly grated zest of 2 extra-large lemons (10g)

  • 1140 grams = Total 40 oz (2# 8 oz)
INSTRUCTIONS
  1. WHIP cream softly in Kitchen Aid and refrigerate until needed.
  2. WHIP yolks in Kitchen Aid until thick and pale in color, about 10 minutes on high speed, using the whisk.
  3. COOK sugar and water to soft ball stage 240º F (115° C), while yolks are beating. Slowly pour the hot syrup in a thin stream into the yolks (this is called a pâte à bombe) while continuing to whip, being careful to pour between the beater and the bowl.
  4. BLOOM gelatin sheets in cold water until soft, about 10 minutes. Drain and melt in microwave 30 seconds. If using powdered gelatin, sprinkle the gelatin over the 45g water and let soften for 10 minutes. Melt in microwave the same way as gelatin sheets. Note: gelatin sheets and gelatin powder can be substituted for each other in equal weight; the main difference is that the water used to soften sheets is drained off while the powdered gelatin is softened in water that remains in the recipe, but it is not enough to throw off the recipe.
  5. ADD melted gelatin to the beating yolks. Continue whipping until room temperature.
  6. MIX the lemon juice, curd, and zest in a small bowl; add to the pâte à bombe mixture slowly, continuing to whip.
  7. ADD mascarpone by the spoonful with the mixer running and whip until smooth.
  8. TRANSFER lemon mascarpone mixture to a large mixing bowl. Whisk in ⅓ of the whipped cream, quickly but lightly, then fold in the balance using a rubber spatula until completely mixed and smooth.
Recipe Ancestry Notes:
Based on an original recipe for "White Cheese Mousse" given to me by Pastry Chef Lesley Iaccobacci, who I worked with at Wheatleigh; she had gotten it from Morand Dare, a pastry chef that she had previously worked for.
2016-05-05T11:49:06+00:00

About the Author:

Over 15 years of professional baking and dessert making experience. Former Executive Pastry Chef at The Old Inn On The Green in New Marlborough, MA. Graduate of the Institute of Culinary Education (ICE), formerly Peter Kump's New York Cooking School. Lives in Wellington, FL.

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