Coconut Mascarpone Mousse
Coconut Mascarpone Mousse requires roughly 20 minutes from start to finish. One serving contains 383 calories, 4g of protein, and 36g of fat. For $1.07 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 6. It is brought to you by Blahnik Baker. Plenty of people made this recipe, and 1234 would say it hit the spot. Head to the store and pick up blueberries, heavy cream, powdered sugar, and a few other things to make it today. It is a good option if you're following a gluten free diet. Overall, this recipe earns a not so spectacular spoonacular score of 25%. Try Mascarpone Mousse with Roasted Strawberries, Mascarpone Cheese Mousse and Berries, and Mascarpone Mousse with Roasted Strawberries for similar recipes.
Servings: 6
Preparation duration: 20 minutes
Ingredients:
½ cup blueberries
1 teaspoon coconut extract
½ cup coconut milk
1-2 tablespoon coconut rum (optional)
1 cup heavy cream, cold
1 tub mascarpone cheese (225g), room temperature
3 tablespoon powdered sugar
1 cup strawberries, chopped
1 teaspoon vanilla extract
Equipment:
hand mixer
spatula
bowl
ramekin
Cooking instruction summary:
Using an electric mixer, whip the heavy cream with powdered sugar and vanilla extract. Beat until cream thickens and forms thick peaks, about 3-4 minutes. Transfer to a small bowl and refrigerate until use.In a medium bowl, beat the mascarpone cheese, coconut milk and coconut extract and coconut rum if using until just combined. Using a rubber spatula, fold in half of the whipped cream until just combined. Add the remaining and repeat until just incorporated.Chill mousse for at least an hour before serving. Spoon into cups, jars or ramekins and top with fresh berries.
Step by step:
1. Using an electric mixer, whip the heavy cream with powdered sugar and vanilla extract. Beat until cream thickens and forms thick peaks, about 3-4 minutes.
2. Transfer to a small bowl and refrigerate until use.In a medium bowl, beat the mascarpone cheese, coconut milk and coconut extract and coconut rum if using until just combined. Using a rubber spatula, fold in half of the whipped cream until just combined.
3. Add the remaining and repeat until just incorporated.Chill mousse for at least an hour before serving. Spoon into cups, jars or ramekins and top with fresh berries.
Nutrition Information:
covered percent of daily need
