Mascarpone mousse with limoncello and bilberries - Nest in Normandy Dieppe

Mascarpone Mousse with Limoncello and Bilberries

Ingredients: Yields 4 servings

From the fresh produce market:
250g bilberries
10 mint leaves

From the cheesemarket:
250g mascarpone
30cl crème fraîche

From your larder:
40g caster sugar
4 tbsp. icing sugar
2 tbsp. limoncello

 

  • Wash the bilberries quickly under running cold water.  Dry them and mix together with the caster sugar, cover and place in the fridge.
  • Wash, dry and finely chop the mint.  Whip the cream with the icing sugar until firm.  Whisk the mascarpone and the lemoncello together in a bowl and add it delicately to the whipped cream and mint.
  • Divide the bilberries among 4 large verrines, cover with the mascarpone mousse, add a few bilberries, decorate with mint leaves and serve chilled.