Limoncello, Raspberry & Mascarpone Mousse

READY IN: 15mins
BecR
Recipe by BecR

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.

Top Review by Chicagoland Chef du Jour

O M G! This is an amazing dessert! I increased / not quite doubled the recipe. Used: 10 oz. lemon curd, 1 C whipping cream, 3/4 C mascarpone, didn't have lemon extract so I omitted, but I did add 2 T powdered sugar to the whipping cream to add a touch of sweetness. No mint leaves either ooops! This is divine and super quick & easy to pull together. Thanks a bunch BecR for a fabulous dessert!

Ingredients Nutrition

Directions

  1. Rinse and drain raspberries, gently pat dry and set aside.
  2. In a small bowl, stir together the lemon zest and the lemon curd. Stir in the Limoncello liqueur, whisking briskly until combined.
  3. In a separate bowl, whip the cream until soft peaks form. Beat in the lemon extract. Fold in the mascarpone and stir gently; combine well.
  4. In 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).
  5. Top with the fresh berries, and garnish with a mint leaf or sprig of lemon verbena.
  6. Chill until serving time.

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