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Mascarpone Maple Mousse with Fruit Compote recipe

Mascarpone MapleMousse with Fruit Compote recipe

Luscious mascarpone mousse, sweetened withpure maple syrup, is served with a seasonal fruit compote.

Recipe: Mascarpone MapleMousse with Fruit Compote

1 tablespoon unflavored gelatin
1/4 cup cold water
1/2 cup pure maple syrup
1 1/2 cups heavy dairy cream
2 cups (8 ounces) Wisconsin Mascarpone cheeseWinter Fruit Compote:
1 tablespoon lemon juice
3 cups water
1 pear
2 apples
1 cup granulated sugar
1 vanilla bean, split
1 cinnamon stick
12 quartered dried figs
1 1/2 cups cranberries
1 tablespoon lemon zest
2 tablespoons dark rum, optionalTropical Fruit Compote:
1/2 fresh pineapple
1 mango
2 blood or navel oranges
2 limes
1/2 cup granulated sugar

  • In large bowl sprinkle gelatin over coldwater. Let soften 5 minutes. Bring maple syrup to a simmer andpour over gelatin mixture; stir to dissolve. Let the mixturecool, stirring occasionally until it has thickened, but do notlet it set.
  • In mixing bowl, whip cream until softpeaks form. Stir cheese into maple syrup mixture until smooth.Fold in whipped cream. Spoon into serving bowl or individualdishes; chill before serving. Accompany with Winter or TropicalFruit Compote.
  • For Winter Fruit Compote: In bowl combinelemon juice and 2 cups water. Core and halve pear and apples.Cut into 3/4 inch chunks and drop into lemon water. In saucepancombine 1 cup water, sugar, vanilla beat and cinnamon stick;bring to a boil. Add cut fruit, lemon water and figs; simmeron low heat partially covered, for 10 minutes. Stir cranberriesinto syrup mixture. With slotted spoon transfer fruit from panto bowl. Boil remaining syrup in saucepan for 10 minutes untilit is reduced to about 1 cup. Stir in lemon zest and dark rum,if desired. Store in covered refrigerator.
  • For Tropical Fruit Compote: Peel pineapple,mango and oranges and cut into 1/2 inch pieces. Zest and juicelimes. In bowl combine fruit, juice and zest with sugar; stirgently. Marinate for 30 minutes; store covered in refrigerator.

    Makes 8 servings.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

    Sandra Lee – Peaches and Tarragon with Mascarpone Cream

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  • Comments

    1 Comment


    A beautiful sophicated, personal dessert. I look forward to making it. I love the pumpkin cake with the mascarpone cream and maple sauce with anis in it.

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