Frozen Rose Mascarpone Mousse with Raspberries
A divine dessert marrying the creamy richness of mascarpone with floral notes of rosewater and vibrant raspberries, perfect for any occasion.
Servings: 6 servings
Calories: 180kcal
Ingredients
Base Ingredients
- 200 g mascarpone cheese (cold) Creamy and rich base.
- 100 g Greek yogurt (full-fat) Adds tanginess and silkiness.
- 3 tbsp powdered sugar Sweetens the mousse delicately.
- 1 tsp rosewater Provides a hauntingly aromatic quality.
- 1 tsp lemon zest Brightens the flavor.
- pinch salt Enhances all flavors.
Whipped Cream Ingredients
- 60 ml heavy cream (very cold) For a fluffy finish.
Toppings
- 125 g fresh raspberries Juicy and vibrant.
- 2 tbsp coarsely chopped pistachios Introduces a delightful crunch.
- 1 tsp honey or rose syrup (optional drizzle) For extra sweetness.
- dried rose petals or edible flowers (optional for garnish) Elevates visual appeal.
Instructions
Prepare the Mascarpone Mixture
- In a mixing bowl, combine cold mascarpone cheese, full-fat Greek yogurt, powdered sugar, rosewater, lemon zest, and a pinch of salt. Mix until smooth.
Whip the Cream
- In a separate chilled bowl, whip the heavy cream to soft peaks.
Fold the Mixtures Together
- Gently fold the whipped cream into the mascarpone mixture to retain airiness.
Mold the Mousse
- Spoon the mousse into silicone molds or ramekins, filling to the top.
Freeze Until Set
- Freeze the mousse for at least 4 hours or overnight.
Prepare the Toppings
- Rinse and dry fresh raspberries. Crush the pistachios for topping.
Unmold and Serve
- Once set, unmold onto chilled plates.
Garnish and Enjoy
- Top with raspberries, crushed pistachios, drizzle with honey or rose syrup, and garnish with rose petals or edible flowers.
Notes
Chill equipment to achieve better consistency while whipping cream. Adjust sweetness to your taste. This dessert can be made ahead of time.