Blueberry Mascarpone Mousse

Malky and Yossi Levine Malky and Yossi Levine
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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.

40m 6-8
Easy Pescatarian Gluten Free Vegetarian Dairy

Contains: Dairy

Directions

Prepare the Mousse

  1. In a large bowl, beat together the mascarpone cheese, sugar, vanilla sugar, lemon juice, and salt with a hand blender until smooth and creamy.

Prepare the Blueberry Mixture

  1. 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.

  2. 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.

  3. Transfer each color of mousse to a separate pastry bag (simple plastic sandwich bags with a corner snipped off are also okay).

Assemble

  1. 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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3 Comments

Le K •

I have never heard of this cheese what type of chees is it, and what can I use instead?

Raquel Malul Kosher.com Team •
Reply to Le K

MASCARPONE is a rich, soft, and spreadable Italian dairy product, similar to a very creamy, mild cream cheese. To make your own, you can combine 8 oz softened cream cheese with 1/4 cup heavy cream (+optional 2 tbsp of sour cream).

Soroh Rabinowitz •

Can this be made in advanved and frozen, then thawed untill ready to serve

Raquel Malul Kosher.com Team •
Reply to Soroh Rabinowitz

Yes, you should be able to freeze it no problem!

S K •

I'd like to try this in a pareve version. Do you know what mascarpone cheese can be substituted with?

Raquel Malul Kosher.com Team •
Reply to S K

Probably your best bet would be parve sour cream.