Frozen Rose Mascarpone Mousse with Raspberries
A delightful dessert combining the richness of mascarpone cheese with floral rosewater and fresh raspberries for a refreshing treat.
Servings: 4 servings
Calories: 200kcal
Ingredients
Mousse Base
- 200 g mascarpone cheese (cold) Forms the base of the mousse.
- 100 g Greek yogurt (full-fat) Adds tang and creaminess.
- 60 ml heavy cream (very cold) Creates airy lightness.
- 3 tbsp powdered sugar Contributes to smooth texture.
- 1 tsp rosewater Imparts floral flavor.
- 1 tsp lemon zest Adds brightness to balance richness.
- pinch salt Enhances sweetness.
Toppings
- 125 g fresh raspberries (or frozen, thawed) Adds tartness and color.
- 2 tbsp coarsely chopped pistachios Provides crunch.
- 1 tsp honey or rose syrup (optional drizzle) Adds extra sweetness.
- to taste dried rose petals or edible flowers (optional for garnish) Adds elegance to presentation.
Instructions
Mix Your Base
- In a medium mixing bowl, combine the cold mascarpone cheese, Greek yogurt, powdered sugar, rosewater, lemon zest, and a pinch of salt. Whisk until smooth and creamy.
Whip the Cream
- In a separate bowl, whip the heavy cream until soft peaks form.
Combine
- Gently fold the whipped cream into the mascarpone mixture using a spatula.
Mold and Freeze
- Spoon the mousse into silicone molds, ramekins, or a loaf tin lined with cling film. Level the tops with a spatula. Freeze for at least 4 hours or overnight to set.
Prepare Toppings
- If using fresh raspberries, gently rinse and dry. Crush the pistachios.
Serve
- Unmold the mousse onto chilled plates. Arrange the raspberries on top, sprinkle with chopped pistachios, and drizzle with honey or rose syrup. Garnish with dried rose petals if desired.
Notes
Ensure ingredients, especially mascarpone and cream, are very cold to achieve fluffiness. Experiment with other flavors for variations. Smaller molds can quicken the freeze time.