Blueberries and kiwis verrines with ginger mascarpone mousse
20
5
4
No
Ingredients
For the ginger mascarpone mousse:
- 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.
- Add zest, ginger and whipped cream then mix everything with a spatula. Refrigerate for 30 minutes.
For the coulis:
- Peel kiwis and slice in halfs. In a mixer, reduce pieces into coulis.
For the assembly:
- Divide blueberries into glasses. Add mascarpone mousse over it then add another layer of kiwis coulis. Enjoy fresh!
Preparation
Side-by-side modeFor the ginger mascarpone mousse:
- 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.
- Add zest, ginger and whipped cream then mix everything with a spatula. Refrigerate for 30 minutes.
For the coulis:
- Peel kiwis and slice in halfs. In a mixer, reduce pieces into coulis.
For the assembly:
- Divide blueberries into glasses. Add mascarpone mousse over it then add another layer of kiwis coulis. Enjoy fresh!
