This week’s Tuesdays with Dorie recipe from Baking Chez Moi was a super simple recipe that worked well with the roasted rhubarb with bitters from our last BCM recipe. It’s a short list of ingredients – mascarpone, whipped cream, honey, egg whites, sugar and gelatin. I was a little dubious about the addition of gelatin but this did not have the texture that some gelatin-containing desserts have – in fact you couldn’t detect it at all. This was lovely and light and fluffy – just the way a summer mousse should be!
Get the recipe for Dorie Greenspan’s Mascarpone Mousse on page 350 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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This was wonderful, wasn’t it – so smooth and light.
gorgeous with that hot pink rhubarb! i agree that these sent well together and loved the light texture of the mousse.
Rhubarb was my original plan but my local grocery store was out so we went with strawberries. This was a surprise hit in my house and perfect for summer.