Lemon Mousse mascarpone cheese, easy recipe

This lemon mousse mascarpone and ricotta is fresh, light and perfumed to perfection, perfect with these big heat a recipe without eggs, mascarpone, ricotta, cream and lemon dessert easy and fast-ready in less than 15 minutes ideal to close a good dinner.

Mousse au citron mascarpone

Lemon Mousse mascarpone, recipe easy and quick

Of verrines mousse on lemon mascarpone and ricotta cheese is a pure delight for lovers of lemon and sour taste, fresh and light, each spoonful is an explosion of flavour in the mouth, verrines exquisite and for more power I added to the bottom of the glass cups of the coulis of mango blends well with the lemon. One can, however, choose other flavors : strawberry sauce or raspberry coulis etc.. garnish before serving of fresh fruit such as blueberries, strawberries, raspberries, mango etc…

In the summer, we promotes fresh baked deserts such as ice cream, juice, salad, grilled meats, etc.. quick and easy recipes, and sometimes without cooking, the advantage of these dessert that will leave us time to enjoy the beautiful sunny days because the summer is short here.

Mousse au citron mascarpone légère

Lemon Mousse mascarpone light, recipe no egg

I love desserts with lemon as the cream-dessert lemon that has had great success, I’m always looking for mousse or dessert without eggs, this can be useful for each family that we are intolerant or simply out of eggs, and this recipe is a part of it.

This month it is my dear Catalina , who is patron of the challenge Battle Food #63, and it is with pleasure that I participate in, it has chosen as the theme a cloud of white fresh cheese (brousse, brocciu, curd, cottage cheese, cottage cheese, fromage blanc, ricotta, mascarpone, toma, tvarog, etc…).

It is while strolling on the blog of my dear Helen’s blog keskonmangemaman that I stumbled across this irresistible dessert of lemon mousse mascarpone and ricotta.

Mousse au citron mascarpone sans oeuf au coulis de mangue

Lemon Mousse mascarpone cheese and light ricotta cheese

I would not present the weeks to come on the blogger, preparing for my vacation, but also a member of my family developing a small allergy bit nasty but we follow a small treatment directed especially to the fodmaps, I don’t know if you know, for my part I have little interest in this in recent years but in doing more research I have read several articles, among other those of popottes , which helped us a lot.

The principle is simple a process of elimination and figure out what is a diet anti fodpmap and the ingredients to avoid in your daily life on this same site popottes.fr. All that to say that I will probably release the recipes on this theme from the start for the moment I would benefit from my vacation, especially after the loss of someone very dear to my heart and of course the resumption of the job in a few weeks which requires a lot of concentration, but I’ll get to say hello to my favorite blogs and programmerais recipes.
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Pour the cream into a bowl and place in the freezer and whip for approximately 15 minutes.

(With this dosage sugar and the cream will be quite tart, if you like sweeter go up to 12 spoons of sugar)

In a bowl add the lemon juice, zest, lemon, sugar and the ricotta and stir with a whisk until you obtain a smooth texture. Book.

Remove the cream and whips out of the freezer and add the mascarpone cheese. Start to whisk with an electric mixer at medium speed, when the whipped cream begins to thicken increase the speed until peaks form and the whipped cream to hold (be careful not to beat too long at the risk that it turns to butter).

Incorporate the whipped cream in 3 batches to the mixture, ricotta-lemon gently with a Spatula.

Drop a tablespoon of mango coulis in the bottom of each verrine.

Pour the foam from above (you can use a piping bag).

Place in refrigerator for 2 hours.

At the time of serve garnish if desired with fruit (strawberries. raspberry. blueberries etc..).

Enjoy !

Mousse au citron mascarpone légère

Lemon Mousse mascarpone cheese and light ricotta cheese

 

5.0 from 6 reviews

Lemon Mousse mascarpone

Author:

Recipe Type: Foam

Cuisine: French

Time Prep:

Cooking time:

Total time:

Serve: 4

  • 350 ml cream (30% fat)
  • 400 g of ricotta
  • 200 g mascarpone
  • 8 c-a-tablespoon sugar (or according to taste)
  • Juice of 3 lemon yellow
  • zest of 2 lemons yellow
  • Mango Coulis
  1. Pour the cream into a bowl and place in the freezer and whip for approximately 15 minutes.
  2. (With this dosage sugar and the cream will be quite tart, if you like sweeter go up to 12 spoons of sugar)
  3. In a bowl add the lemon juice, zest, lemon, sugar and the ricotta and stir with a whisk until you obtain a smooth texture. Book.
  4. Remove the cream and whips out of the freezer and add the mascarpone cheese. Start to whisk with an electric mixer at medium speed, when the whipped cream begins to thicken increase the speed until peaks form and the whipped cream to hold (be careful not to beat too long at the risk that it turns to butter).
  5. Incorporate the whipped cream in 3 batches to the mixture, ricotta-lemon gently with a Spatula.
  6. Drop a tablespoon of mango coulis in the bottom of each verrine.
  7. Pour the foam from above (you can use a piping bag).
  8. Place in refrigerator for 2 hours.
  9. At the time of serve garnish if desired with fruit (strawberries. raspberry. blueberries etc..).

3.5.3229

 

Mousse au mascaprone et ricotta au citron

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desserts, summer, easy recipe, cooking quick, ceme-dessert, fruit, cheese-fresh

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