Ingredients
- 375g of mascarpone
- 160g of cream cheese
- 150g of creme fraiche(I used sour cream, since I don't like creme fraiche)
- 100g of caster sugar
- 1 vanilla pod, seeds scraped (I just used some vanilla extract)
- 2 oranges, juice and zest (I used some frozen orange concentrate instead of juice)
- 2 lemons, juice and zest
- 60ml of orange liqueur, Grand Marnier, Patron or triple sec are all good
- 3 leaves of gelatine (the best powder measurement equivalent I could find would be about 1 T of knox gelatin, I have NOT tried this so attempt at your own peril)
Instuctions:
To prepare the mascarpone mousse, add all of the ingredients (except the
Grand Marnier and gelatin) to a blender or food processor and start
blending. Slowly add the Grand Marnier until incorporated.
Bloom the gelatin in cold water, then add to a dry pan and melt over a low heat. Add to the blender and blitz to incorporate. Once the mascarpone mixture is smooth, pass through a sieve into a tray
(16 x 24 x 2cm) and leave to set in the fridge for at least 2 hours.
Recipe form Marcus Wareing
