Lemon cream and light mascarpone
Mascarpone fans, you are in the right place! This ultra-light recipe combines a lemon cream with a mascarpone mousse, for a very well-balanced result.
1. Prepare the lemon cream: soften the gelatin in cold water. Chop finely the lemon zest. Beat the eggs with the sugar until foamy.
2. Melt the butter over low heat in a saucepan, then add the lemon juice, lemon zest and egg / sugar mixture. Continue cooking over low heat, stirring until simmer and remove from heat. Squeeze the gelatin and melt it in the preparation, stirring. Set aside.
3. Prepare the light mascarpone: separate the white from egg yolk. Whisk the mascarpone with the egg yolk.
4. Beat the egg white, incorporating the icing sugar at the end. Fold gently in the mascarpone.
5. Divide the two preparations in tall glasses alternating the layers. Refrigerate3 hours before serving.
Photo credit: Sucré Salé
