Blueberries and kiwis verrines with ginger mascarpone mousse
20
5
4
No
Ingredients
For the ginger mascarpone mousse:
- 45 g (1 1/2 oz) of mascarpone
- 30 ml (2 tablespoons) of sugar
- 15 ml (1 tablespoon) of milk
- 1 ml (1/4 teaspoon) of gelatin powder
- 125 ml (1/2 cup) of cooking cream
- 15 ml (1 tablespoon) of fresh grated ginger
For the coulis:
- 8 kiwis
For the assembly:
- 250 ml (1 cup) of blueberries
Preparation
Side-by-side mode
For the ginger mascarpone mousse:
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Whisk the cream into whipped cream. Add icing sugar, if desired. Boil milk with gelatin. Pour milk over mascarpone and sugar then mix everything up with a whisk.
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Add zest, ginger and whipped cream then mix everything with a spatula. Refrigerate for 30 minutes.
For the coulis:
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Peel kiwis and slice in halfs. In a mixer, reduce pieces into coulis.
For the assembly:
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Divide blueberries into glasses. Add the mascarpone mousse over it then add another layer of kiwis coulis. Enjoy fresh!
