Frozen Rose Mascarpone Mousse with Raspberries
A delightful and elegant dessert that combines creamy mascarpone with floral rosewater and fresh raspberries for a stunning presentation.
Servings: 6 servings
Calories: 210kcal
Ingredients
Mousse Base
- 200 g mascarpone cheese (cold) The base of our mousse, bringing a rich and creamy texture.
- 100 g Greek yogurt (full-fat) Adds a tangy flavor while making the dessert lighter.
- 60 ml heavy cream (very cold) Essential for adding a luscious, airy consistency.
- 3 tbsp powdered sugar Sweetens the mixture without affecting its silky smoothness.
- 1 tsp rosewater Infuses the mousse with a delicate floral note.
- 1 tsp lemon zest Provides a refreshing brightness that balances the richness.
- Pinch salt Enhances the overall flavor profile.
Toppings
- 125 g fresh raspberries (or frozen, thawed) Bursts with juicy sweetness, perfect for topping.
- 2 tbsp coarsely chopped pistachios For a crunchy contrast and nutty flavor.
- 1 tsp honey or rose syrup (optional drizzle) Adds an extra layer of sweetness if desired.
- dried rose petals or edible flowers (optional for garnish) A stunning finishing touch for presentation.
Instructions
Preparation
- In a bowl, combine the cold mascarpone cheese, full-fat Greek yogurt, powdered sugar, rosewater, lemon zest, and a pinch of salt. Use a whisk or spatula to mix these ingredients until smooth and creamy.
- In a separate bowl, pour in the very cold heavy cream. Use an electric mixer to whip the cream until it reaches soft peaks.
- Gently fold the whipped cream into the mascarpone mixture using a spatula, being careful not to deflate the cream.
- Spoon the mousse into silicone molds, ramekins, or a loaf tin lined with cling film and smooth the top with a spatula.
Freezing
- Cover the molds with cling film and place them in the freezer for at least four hours or overnight until fully set.
Serving
- If using fresh raspberries, gently rinse and dry them. Lightly crush the pistachios for garnish.
- Once the mousse is set, carefully unmold it onto chilled plates. Top with fresh raspberries, sprinkle coarsely chopped pistachios, and drizzle with honey or rose syrup if using.
- Adorn your mousse with dried rose petals or edible flowers for an artistic flair.
Notes
Whipping the cream to soft peaks is essential for a light texture. Adjust the amount of powdered sugar to suit your taste. This mousse can be made one to two days in advance and stored in the freezer.