Sumptuous, melt-in-your-mouth mousse infusedwith hazelnut liqueur, and strewn with toasted chopped hazelnuts.Recipe by Chef Francis Roy.
Recipe: Mascarpone Moussewith Hazelnut Liqueur
1 pound Wisconsin Mascarpone cheese
1 1/2 ounces pasteurized egg yolk product (equivalent of 3 eggyolks)
2/3 cup granulated sugar
1/2 cup hazelnut liqueur
6 ounces pasteurized egg white product (equivalent of 5 egg whites)
1 cup chopped, toasted hazelnuts
Mint sprigs, for garnish
Makes 6 servings.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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