Mascarpone Mousse: Fast as lightning!
I serve my quick mascarpone mousse in the glass - this looks refreshing and appetizing and has the great advantage that the consistency can be pretty frothy and light. Because the glass holds the mascarpone mousse in shape, and so I get by without any gelatin. I think she looks best in beautiful wine glasses.
I need four servings of mascarpone mousse 125 grams of mascarpone, a tablespoon of sugar and five tablespoons whipped cream, I stir these ingredients into a smooth cream. The cream I fill in the glasses and put them in the fridge, so it is a little firmer and the raspberries afterwards not down to the bottom.
In every glass I put my own 200 to 250 grams of raspberries five to six whole fruits plus an extra spoon of raspberry. For the marrow, I take the raspberries, which are less beautiful, just crush them with a fork and sweet with a little sugar.
I give to the mascarpone mousse Milky foam with vanilla flavor, For this I fill 100 milliliters of milk, 100 milliliters of cream, the marrow of a vanilla pod and 40 grams of ice cubes in a narrow, high shaker. I foam up the whole thing by always pulling up the blender and adding a lot of air.
With a soup spoon, I scoop the foam and give two spoons each over the raspberries. The foam I do it at the last moment on it, the glasses with the mascarpone mousse and the berries can be done in the fridge. Voilà! Enjoy the light mascarpone mousse - and the summer!
