For a creamy and indulgent summer treat, mix whipped lemon mascarpone mousse with tangy strawberry puree!Try my strawberry rhubarb bars next time.
Contents
- Quick story time
- A great way to use strawberries
- Naming this recipe was tough
- Layer it or not, the choice is yours
- Don’t try to make it perfect
- Fresh strawberry slices on top are optional, but encouraged
- How many servings does this recipe make?
- On a strawberry kick? Me too.
- Strawberry Lemon Mascarpone Mousse
- FAQs
- What is mascarpone mousse made of?
- Why is mascarpone used in desserts?
- What can you use mascarpone for?
- What is lemon mousse made of?
- Is mascarpone healthier than cream cheese?
- Is mascarpone the same as heavy whipping cream?
- What does mascarpone taste of?
- What does mascarpone mousse taste like?
- What is the difference between cream cheese and mascarpone?
- Can you eat mascarpone straight?
Quick story time
If you prefer, you may skip on to the recipe!
I’m off to bright, steamy Austin, Texas this week for our annual corporate summit. That means I’m packing, unpacking, repacking, changing my mind about what clothing to bring six times, and checking the weather every 15 minutes since I can’t remember what it was like 15 minutes ago.
Adding and removing three sticks of deodorant since perspiration pours off me like a river, agonizing over whether or not to pack flats and sandals, and loudly hating the one quart bag of liquids regulation. I refuse to pay to check a bag just because I need a little extra space for liquids. LET’S GO.
Is anybody from the TSA reading this? If so, could you please talk with the powers that be and explain that as a ghost white lady with eczema and acne, I need far too many creams to prevent my skin from catching fire and that I just need a little more space? Just a tiny bit. Because I need the following items on a daily basis:
- a soothing toner
- Just to prevent my skin from becoming bright red and blistering, I used three different serums and lotions.
- a sunscreen specifically for my face
- nighttime use a cold facial mask to protect it from peeling
- a gel medication for when I get eczema flare ups
- a calming face wash
I also need to bring sunscreen for the rest of my body, shampoo, conditioner, leave-in conditioner, hairspray, body wash, a medicated eczema body lotion, toothbrush, and eye gel since I suffer from terrible dry eyes.
And a brightening under eye cream since my bags surpass those of certain black handbags.
And a Tide pen because Im a hot mess.
ALL OF THAT IS TOO MUCH FOR A QUART BAG. I’ve tried using the tiniest travel containers I can find that will still hold the quantity of each item I need for the length of my trip, and they still don’t fit.
How do you manage to travel with just a carry-on?None of it is cosmetics or nice-to-have items. I always end up giving up part of it, and my skin suffers as a result.
This past trip, I had a little bottle of dry shampoo that kept the small quart bag from closing and was subsequently taken from me at security. SERIOUSLY? Charlie Brown, please.
I simply can’t rationalize spending another $30 each way when I’m already spending so much on the items to keep myself sane. SIGH. #sensitiveskinproblems. That’s what truly grates on my nerves.
Okay, I’m done whining. Please accept my apologies. Flying drives me insane.
A great way to use strawberries
Another thing that drives me insane is when I don’t get to the fruit before it goes rotten. I adore fruit so much that I usually purchase too much of it with the best of intentions, and then we become too busy and don’t utilize it soon enough, which breaks my heart.
I recently did this with strawberries. I bought two quarts with the idea of cooking a couple of different meals, but then I got ill and couldn’t go near food.
I went in the other morning to take a couple to add to my breakfast and, boom. One of the containers was fuzzy and rubbery. Sadface.
The other wasn’t too awful, although it was on its way out. I needed to use them in a dish where they wouldn’t matter, and this recipe is one I’ve been wanting to make for at least a year.
Naming this recipe was tough
I’ve been debating what to label this dish. Mousse with strawberries and lemon mascarpone? Mousse with Lemon Mascarpone and Strawberry Puree? Lemon Mousse with Fresh Strawberries? Yes, please.
Whatever the name, it’s wonderful and indulgent. The lemon mascarpone mousse is rich and creamy, with a hint of sweetness. The strawberry puree is acidic with just enough sweetness to complement the mousse well.
Layer it or not, the choice is yours
I prefer to stack mine, beginning with the strawberry puree at the bottom. You are not required to do so if you do not like to.
You could layer the puree on top of the mousse in your serving plate, or you could place all of the puree on the bottom and dig for it like buried treasure. Do whatever brings you joy.
Don’t try to make it perfect
I don’t make an effort to make the layers equal. Nobody has time for that.
Simply add puree, mousse, puree, mousse, puree, and call it a day.
There’s no fretting over how much is in each layer or attempting to use a level to ensure each one is absolutely straight. Stop doing that. It’s going into your stomach, and it doesn’t care how symmetrical it was on the outside.
Fresh strawberry slices on top are optional, but encouraged
The addition of puree on top with a few of strawberry slices makes for a pleasant appearance, but it is not needed.
My favorite aspect of the puree is its beautiful color. It’s a deep crimson with nearly magenta undertones that I’d like to use as a nail polish hue.
Essie get on that, plz.
How many servings does this recipe make?
I’m a sucker for dessert. So this is ideal for two good-sized meals shoved into our mouths at our home.
If you want to make the quantities smaller, divide the recipe into four servings. To be honest, it is a more reasonable approach, but I am not a sensible person.
On a strawberry kick? Me too.
- Strawberry Avocado Spinach Salad with Steak
- Strawberry Smores Icebox Cake
- Strawberry Rhubars
- Strawberry Rhubarb Pie
- Strawberry Basil Margarita
Strawberry Lemon Mascarpone Mousse
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Description
Equipment
- Small saucepan
- Immersion blender
Ingredients
Strawberry puree:
- 2cupsstrawberries, hulled and chopped
- 3tablespoonsgranulated sugar
- Zest of 1 lemon
Mascarpone mousse:
- 6ouncesmascarpone cheese
- 1 tablespoonsgranulated sugar, divided
- cupheavy cream
- teaspoonpure vanilla extract
- Pinchof salt
- 1tablespoonlemon juice
- Optional garnishes include sliced strawberries and fresh lemon zest.
Instructions
Strawberry puree:
- Warm strawberries, sugar, and lemon in a medium saucepan over medium heat for 10 minutes. Strawberry jam should be reduced to a luscious, bubbly consistency.
2 cups strawberries, 3 tbsp granulated sugar, 1 lemon zest - Transfer to a heat-resistant bowl and combine with an immersion blender, or transfer to a food processor to get a smoother consistency. It doesn’t have to be exactly smooth, but if you want, run it through a fine mesh sieve to remove the seeds.
- Place in the refrigerator to chill while preparing the mousse.
Mascarpone mousse:
- two tbsp granulated sugar
Mascarpone cheese and 1 tablespoon sugar in a medium mixing basin, beaten on high speed with a hand mixer or stand mixer until mixed.
6 oz. mascarpone cheese, 1 oz. - Pinch of salt, 2 teaspoon pure vanilla essence
2 cup heavy cream, 12 tablespoons granulated sugar, 12 tablespoon sugar, vanilla, and salt, and whisk on high speed with a hand mixer until soft peaks form.
1 1
In a separate medium mixing bowl, add heavy cream, 1 - Fold the mascarpone mixture into the heavy cream mixture and lemon juice until well mixed.
1 teaspoon of lemon juice - Fill a pastry bag with the mousse mixture and pipe it into serving plates.
Assemble:
- Divide the mixture over two serving plates (or four if you want smaller portions): Begin with a spoonful of strawberry puree, followed by a layer of mousse, and continue until all of the ingredients have been utilized.
- Serve with fresh lemon zest. Enjoy!
sliced strawberries as an optional garnishServe topped with diced strawberries and