1/6 Photos of Limoncello, Raspberry & Mascarpone Mousse
A verrine is a confection, originally from Paris, made by artfully layering ingredients in a small glass, and may be either savory or sweet. Very chic and trendy--this one is served in a shot-glass! Use the larger 2.5 to 3 ounce shotglasses, or use ramekins. Makes about 8 Verrines.
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- 1/4 cup fresh raspberry
- 1 teaspoon finely grated fresh lemon zest
- 1 cup prepared lemon curd
- 4 tablespoons limoncello (1 jigger plus 1 tablespoon, (to taste)
- 1/4 cup mascarpone cheese
- 1/2 teaspoon lemon extract
- 1/2 cup heavy whipping cream
- fresh mint leaves, for garnish
- fresh lemon verbena leaf, for garnish
- 1Rinse and drain raspberries, gently pat dry and set aside.
- 2In a small bowl, stir together the lemon zest and the lemon curd. Stir in the Limoncello liqueur, whisking briskly until combined.
- 3In a separate bowl, whip the cream until soft peaks form. Beat in the lemon extract. Fold in the mascarpone and stir gently; combine well.
- 4In 8 large shot-glasses or ramekins, evenly and attractively layer the lemon curd mixture and the mascarpone mousse (use a pastry bag fitted with a plain tip, if desired).
- 5Top with the fresh berries, and garnish with a mint leaf or sprig of lemon verbena.
- 6Chill until serving time.
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Nutritional Facts for Limoncello, Raspberry & Mascarpone Mousse
Serving Size: 1 (19 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 54.0
- Calories from Fat 49
- Total Fat 5.5 g
- Saturated Fat 3.4 g
- Cholesterol 20.3 mg
- Sodium 5.7 mg
- Total Carbohydrate 0.9 g
- Dietary Fiber 0.2 g
- Sugars 0.2 g
- Protein 0.3 g
The following items or measurements are not included: