Limoncello, Raspberry & Mascarpone Mousse |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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A verrine is a confection, originally from Paris, made by artfully layering ingredients in a small glass, and may be either savory or sweet. Very chic and trendy-this one is served in a shot-glass! Use the larger 2.5 to 3 ounce shotglasses, or use ramekins. Makes about 8 Verrines. Ingredients:
1/4 cup fresh raspberry |
1 teaspoon finely grated fresh lemon zest |
1 cup prepared lemon curd |
4 tablespoons limoncello (1 jigger plus 1 tablespoon, (to taste) |
1/4 cup mascarpone cheese |
1/2 teaspoon lemon extract |
1/2 cup heavy whipping cream |
fresh mint leaves, for garnish |
fresh lemon verbena leaf, for garnish |
Directions:
1. Rinse and drain raspberries, gently pat dry and set aside.
2. In a small bowl, stir together the lemon zest and the lemon curd. Stir in the Limoncello liqueur, whisking briskly until combined.
3. In a separate bowl, whip the cream until soft peaks form. Beat in the lemon extract. Fold in the mascarpone and stir gently; combine well.
4. In 8 large shot-glasses or ramekins, evenly and attractively layer the lemon curd mixture and the mascarpone mousse (use a pastry bag fitted with a plain tip, if desired).
5. Top with the fresh berries, and garnish with a mint leaf or sprig of lemon verbena.
6. Chill until serving time.
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