Orange Mascarpone Mousse

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