20.05.2008 -dessert - mascarpone
Mascarpone Mousse with Balsamic Vinegar Caramel
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I discovered this dessert
on a restaurant menu and was immediately seduced by its lightness and the delicious contrast between the unctuous cream
pairing and the lively Balsamic vinegar that awakens your tastebuds. In short, don't wait any longer to discover this magnificent dessert, a fine change from tiramisu. »
- Whip cream, adding 1 tbsp icing sugar
- Mix mascarpone and whipped cream in a large bowl until well blended and slightly foamy
- Add the second tsp icing sugar and mix
- Beat egg whites until stiff
- Delicately fold egg whites into mascarpone cream, taking care not to break egg whites Use a spatula to lift and mix egg whites
- Mix Balsamic vinegar and sugar in a frying pan
- Bring to a boil and reduce to caramel consistency
- Let cool
- Place a dollop of mascarpone mousse onto a plate and drizzle Balsamic vinegar caramel thinly over entire plate
SuggestionAs you can see, the mousse is ready to serve as soon as the eggs have been incorporated into the cream-mascarpone mixture. This is a mousse you can enjoy right away. However, if you won't have time to prepare it at dessert time, you can leave it in the fridge overnight without any problems.
Use an aged Balsamic vinegar, which will give your syrup a much more complex aroma. You may also work your Balsamic vinegar into a syrup.
The height of luxury would be to use an aceto balsamico traditzionale, but then I won’t tell you the price of the dessert.
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