Mascarponemousse Recipes

Steps:

• Prepare a double boiler. Whisk the egg yolks and sugar over the double boiler until lightened and fluffy and the mixture reaches 140 degrees F.
• Transfer to a mixer bowl. Whip on medium-high with the whisk attachment until cooled and lightened in color, 4 to 5 minutes. Whip in the mascarpone. Add the liqueur, vanilla and salt, mixing until smooth. Add the heavy cream on low speed and blend. Scrape the bowl and whisk and then whip on medium speed until medium peaks form. Chill until ready to use.

Steps:

• In a small chilled metal bowl whisk heavy cream in a figure eight motion. Just as soft peaks are forming, add the granulated sugar gradually. Continue whipping the cream until stiff peaks form.
• Cover the bowl and chill in an ice bath. Combine room temperature mascarpone and cream cheese with a rubber scraper. Add vanilla and powdered sugar. When cheese mixture reaches a smooth consistency, set aside, keeping the mixture at room temperature. Just before serving , lightly fold whipped cream into the cheese mixture.

Steps:

• In a small bowl, cream together the cream cheese, yogurt and vanilla extract using a mixer until well blended. Refrigerate if a firmer texture is desired. Use in recipes as an inexpensive alternative to mascarpone.

Steps:

• Place potato halves into a large pot of salted water, bring to a boil, and reduce heat to medium-low. Cook until very tender, about 15 minutes. A knife should pierce the middle of a potato half easily. Transfer potatoes to a colander and drain thoroughly, about 5 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Whisk mascarpone cheese in a mixing bowl until smooth. Stir egg yolk and milk into mascarpone cheese, whisking until smooth; season with salt, black pepper, and cayenne pepper.
• Transfer potatoes to a separate large mixing bowl, add butter chunks to potatoes, and season with salt and black pepper. Mash butter into potatoes with a potato masher until fluffy; a few lumps are okay. Whisk mascarpone mixture into mashed potatoes.
• Spread mashed potatoes into a 9x13-inch baking dish. Smooth the top and use the tip of a spatula to lightly press the potatoes and lift up to create little peaks and valleys in the top.
• Bake in the preheated oven until potatoes are heated through and top is golden brown, about 20 minutes.

Steps:

• Put the mascarpone cheese in a medium-sized bowl and soften it by gently folding it over on itself with a rubber spatula. Slowly mix in the cream so that the mixture is smooth and the cream is thoroughly incorporated. Season to taste with salt and pepper.
• Pour the mixture into the chilled canister of a foamer. Charge with 1 or 2 chargers. Chill before using.