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.

• Ready In: 15 mins
• Serves: 8
• Yields: 8 Verrines

Ingredients

• 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

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.