Name: Holders Crème Citron Et Mousse Mascarpone, Crumble, Sorbet Coco Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: French
Ingredients: 3 pieces Lemons (zested and juiced); 150 g Granulated sugar; 3 large Eggs; 100 g Butter (unsalted, cubed); 250 g Mascarpone cheese; 200 ml Heavy cream; 50 g Powdered sugar; 1 tsp Vanilla extract; 100 g All-purpose flour; 75 g Brown sugar; 50 g Butter (unsalted, cold); 50 g Almonds (chopped); 400 ml Coconut milk; 100 g Sugar; 2 tbs Lime juice

french vanilla vodka, fresh squeezed orange juice, cranberry juice

FRENCH VANILLA SCREWDRIVER

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Indulge in a delightful symphony of flavors with our Crème Citron et Mousse Mascarpone. This exquisite dessert features a zesty lemon cream paired with a velvety mascarpone mousse, all harmoniously balanced atop a crunchy crumble that adds a satisfying texture. To elevate your experience, enjoy a refreshing scoop of coconut sorbet that brings a tropical twist to each bite. A perfect finale to any meal, this dessert is a heavenly treat for the senses.

In a saucepan, combine lemon juice, lemon zest, and sugar. Heat gently until the sugar dissolves.

Prepare the Lemon Curd

Whisk in the eggs until combined. Continue to cook over low heat, stirring constantly until thickened. Remove from heat and add the butter, stirring until melted. Let cool.

Add Eggs and Butter

In a mixing bowl, whip the heavy cream until soft peaks form. Set aside.

Whip the Cream

In another bowl, combine mascarpone, powdered sugar, and vanilla extract. Mix until smooth.

Mix Mascarpone

Fold the whipped cream into the mascarpone mixture until fully incorporated. Refrigerate until needed.

Combine

In a bowl, combine flour, brown sugar, and cold butter. Mix until crumbly. Stir in chopped almonds.

Prepare the Crumble

Spread the crumble mixture on a baking sheet and bake at 180°C (350°F) for 15-20 minutes until golden brown. Let cool.

Bake

In a blender, combine coconut milk, sugar, and lime juice. Blend until smooth.

Blend Ingredients

Pour the mixture into a shallow dish and freeze for about 4 hours, stirring every 30 minutes until fully frozen.

Freeze

Lemons (zested and juiced)

Granulated sugar

Eggs

Butter (unsalted, cubed)

Mascarpone cheese

Heavy cream

Powdered sugar

Vanilla extract

All-purpose flour

Brown sugar

Butter (unsalted, cold)

Almonds (chopped)

Coconut milk

Sugar

Lime juice

Crème citron et mousse mascarpone, crumble, sorbet coco

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Make Crème Citron Et Mousse Mascarpone, Crumble, Sorbet Coco Recipe in just 1h 30m. Indulge in a delightful symphony of flavors with our Crème Citron et Mousse Mascarpone. This exquisite dessert features a zesty lemon cream paired with a velvety mascarpone mousse, all harmoniously balanced atop a crunchy crumble that adds a satisfying texture. To elevate your experience, enjoy a refreshing scoop of coconut sorbet that brings a tropical twist to each bite. A perfect finale to any meal, this dessert is a heavenly treat for the senses.

Crème Citron Et Mousse Mascarpone, Crumble, Sorbet Coco Recipe

Ingredients

Crème Citron

Mousse Mascarpone

Crumble

Sorbet Coco

Method