Balsamic Strawberry Mascarpone Mousse

• Vegetarian
• Gluten free

• Produce

  • 2 1/2 cups Strawberries

• Condiments

  • 2 tbsp Balsamic vinegar
  • 3 tbsp Lemon curd
  • 1 1/2 tbsp Lemon juice

• Baking & Spices

  • 1/4 cup Granulated sugar
  • 1 tbsp Powdered sugar

• Dairy

  • 4 oz Heavy cream
  • 8 oz Mascarpone
  • 8 oz Ricotta

Found on justalittlebitofbacon.com

Description

Directions

• Put mascarpone and ricotta in the bowl of a food processor and process until smooth, about 2 minutes, scraping down the sides as needed. Transfer the mascarpone mixture to a bowl. Mix in the lemon curd and lemon juice.
• In a medium bowl, beat cream on medium until its foamy, about 1 minute. Then add the powdered sugar, increase the speed to high, and continue beating until it holds stiff peaks. Fold the whipped cream into the mascarpone mixture until combined.
• Refrigerate the mascarpone mousse until needed. The mousse is best eaten within one day of making it.
• Combine 2 cups of the strawberries and sugar in a medium saucepan and bring to a simmer. Cook for 10 minutes, or until the strawberries are soft and the liquid is syupy and will coat the back of a spoon. Let cool to room temperature.
• When you are ready to assemble the desserts, portion 1/2 cup of the mousse into 6 bowls. Spoon over an equal portion of the cooked strawberries. Top with a portion of the reserved, uncooked strawberries. Then drizzle a teaspoon or two of the balsamic over and serve.

Nutrition