Amarettini and Mascarpone Mousse
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 3 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 125 g amarettini, plus a few more to decorate
- 4 sheets gelatin
- 12 g cream stabilizer
- 400 g cream
- 40 grams sugar
- 125 g mascarpone
Print Recipe
Pin Recipe Instructions
- Grind the Amarettini very finely in the food processor. Soak the gelatine in cold water. Beat 300 g or ¾ of the cream with the cream stiffener until stiff.
- Heat the rest of the cream with the sugar in a saucepan. Dissolve the squeezed gelatine sheets in it. Stir mascarpone and amarettini into the still warm liquid. Refrigerate. As soon as the mixture begins to gel, fold in the whipped cream.
- Spread on dessert bowls or rings and let set in the refrigerator for at least 3 hours. Decorate as you wish.
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