Limoncello, Raspberry & Mascarpone Mousse

Recipe by BecR2400
READY IN: 15mins
SERVES: 8
YIELD: 8 Verrines
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse and drain raspberries, gently pat dry and set aside.
  • In a small bowl, stir together the lemon zest and the lemon curd. Stir in the Limoncello liqueur, whisking briskly until combined.
  • In a separate bowl, whip the cream until soft peaks form. Beat in the lemon extract. Fold in the mascarpone and stir gently; combine well.
  • In 8 large shot-glasses or ramekins, evenly and attractively layer the lemon curd mixture and the mascarpone mousse (use a pastry bag fitted with a plain tip, if desired).
  • Top with the fresh berries, and garnish with a mint leaf or sprig of lemon verbena.
  • Chill until serving time.
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