Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mousse
Berry compote & garnish
Method
Mousse
- 1
Bloom gelatin
Sprinkle the 1 tsp unflavored gelatin over 1 tbsp cold water in a small bowl. Let sit 5 minutes until softened.
- 2
Warm gelatin
Microwave the bloomed gelatin for 8–10 seconds or gently warm in a small saucepan just until dissolved (do not boil). Set aside to cool slightly but keep liquid.
- 3
Whip cream
In a chilled mixing bowl, combine 1 cup chilled heavy cream and 1 tbsp powdered sugar. Whip to soft-medium peaks using a hand mixer or stand mixer (peaks should hold but slightly droop).
- 4
Beat mascarpone
In a separate bowl, gently beat 10 oz mascarpone with 3 tbsp granulated sugar, 1 tsp vanilla extract, 1 tsp lemon zest, and 2 tbsp bourbon until smooth and slightly loosened. Do not overbeat or it will become grainy.
- 5
Incorporate gelatin
Whisk the slightly cooled dissolved gelatin into the mascarpone mixture quickly and thoroughly to distribute it evenly.
- 6
Fold cream into mascarpone
Fold one-third of the whipped cream into the mascarpone mixture to lighten it, then gently fold in the remaining whipped cream until fully combined and homogeneous. Taste and adjust bourbon (add up to 1 tsp more if desired).
- 7
Chill mousse
Spoon or pipe the mousse into serving glasses or bowls, filling them about three-quarters full. Cover and refrigerate at least 1 hour (preferably 2–3 hours) until set and slightly firm.
Berry compote & garnish
- 8
Make compote
In a small saucepan, combine 2 cups mixed berries, 2 tbsp granulated sugar, 1 tbsp fresh lemon juice, and 1 tbsp water. Cook over medium heat, stirring occasionally, until the berries release their juices and the mixture thickens slightly, about 6–8 minutes. For a smoother compote, lightly mash some berries with the back of a spoon.
- 9
Cool compote
Remove the compote from heat and let cool to room temperature, then chill briefly if desired. The compote can be made a day ahead and refrigerated.
- 10
Assemble and garnish
When the mousse is set, spoon 1–2 tbsp of the berry compote onto each mousse serving. Top with extra fresh berries (about 1/4 cup per serving) and a sprig of mint. Optionally grate a bit more lemon zest over the top for brightness.
