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For this recipe, we actually used natural fruit to achieve the ombré look. Of course, if you choose to go with a different color or flavor, you can use a different fruit or food coloring as well. Go slow with adding the coloring, though—just one drop at a time.
16 ounces mascarpone cheese
1/2 cup sugar
1 tablespoon Gefen Vanilla Sugar
1 tablespoon fresh lemon juice or Tuscanini Lemon Juice
1/4 teaspoon salt
3 cups frozen blueberries
2 cups water
1/4 cup sugar
2 tablespoons fresh lemon juice or Tuscanini Lemon Juice
clear dessert glasses
In a large bowl, beat together the mascarpone cheese, sugar, vanilla sugar, lemon juice, and salt with a hand blender until smooth and creamy.
In a saucepan, stir together the blueberries, water, sugar, and lemon juice. Bring to a boil, then reduce the heat to a simmer and cook on low for 10 minutes. Remove from heat. Separate the blueberries from the liquid and set both aside.
Divide the mousse into four small bowls and add the blueberry liquid to each bowl as follows: two tablespoons in the first bowl, four tablespoons in the second bowl, six tablespoons in the third, and eight tablespoons in the fourth. Eyeball the colors as you go and feel free to tweak and adjust to your liking.
Transfer each color of mousse to a separate pastry bag (simple plastic sandwich bags with a corner snipped off are also okay).
Add one tablespoon cooked blueberries to each dessert glass. Going from darkest to lightest, pipe the mousse in layers over the blueberries. Garnish with edible flowers or the topping of your choosing that matches your color.
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I’d like to try this in a pareve version. Do you know what mascarpone cheese can be substituted with?