Press enter to see results or esc to cancel.

Mascarpone Mousse with Hazelnut Liqueur recipe

Mascarpone Moussewith Hazelnut Liqueur recipe

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

  • In a large bowl, beat cheese, egg yolkproduct, sugar and liqueur until light and airy.
  • In another bowl, whip egg white productuntil stiff.
  • Gently fold egg whites into cheese mixture.
  • Pour into individual ramekins or stemmedglasses. Sprinkle with hazelnuts. Refrigerate several hours.
  • Garnish with fresh mint sprigs just beforeserving.

    Makes 6 servings.

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

    If the Mascarpone Moussewith Hazelnut Liqueur recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    1 Comment


    Gianduja the rich and creamy Italian chocolate blended with toasted hazelnut paste was the inspiration for the original recipe. It was a brand new taste to most Americans when the recipe was published in 1995.

    Leave a Comment