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Mascarpone Mousse à l’orange with Pain d’épices
A fresh and creamy dessert to enjoy.
Ingredients
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2 egg whites
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50g sugar
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250g mascarpone
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1 orange (cut for vif: peeled and the segments cut between the membranes)
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Rosé wine
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3 egg yolks
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150ml cream
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the rest of the orange juice
Preparation Method
- Beat 2 egg whites with 15 g sugar until stiff, then beat the cream with a little sugar.
- Add the remaining sugar to the 3 egg yolks and beat until it becomes a whitish cream and aerated. Add the mascarpone and mix until you obtain a smooth paste.
- First, pour the cream and then the egg white carefully underneath the mascarpone.
- Cut off the peel and white of the orange and cut the pulp between the membranes. Collect the juice and mix it with the rosé wine.
- Crumble the gingerbread into the orange juice and rosé mixture.
- Pour some of the gingerbread mixtures into a tall glass, then pour the mascarpone mousse on top.
- Leave it in the fridge for a while. Finish off with the orange segments.
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