Strawberry Mascarpone Mousse
Spoonsparrow: The creamy summer dessert is served in chocolate cups – who can resist it?!
Ingredients
- 300 g white chocolate
- 75 ml heavy cream (at least 30% fat)
- 200 g fresh ripe strawberries
- 1 tbsp Lemon Juice
- 200 g mascarpone
- 2 tbsp powdered sugar
- 150 ml heavy cream (at least 30% fat)
Instructions
-
1.
Coarsely chop the white chocolate and melt it with the first portion of cream in a saucepan.
-
2.
Fill the melted chocolate into small cup‑shaped molds (the bottoms must remain open so the chocolate can flow in and out), rotate and tilt the molds to distribute the chocolate evenly, then let them drain on a rack. Dry and carefully remove from the molds.
-
3.
Wash, trim, and set aside two strawberries for garnish; puree the remaining berries with lemon juice.
-
4.
Whip the second portion of cream stiffly. Mix mascarpone with the strawberry puree and powdered sugar, then fold in the whipped cream. Spoon the mousse into the chocolate cups and garnish each with a halved strawberry before serving.
