Mascarpone Mousse Recipe - Great British Chefs

Dessert
medium
4
1 hour 45 minutes, plus setting time

PT1H45M

Playing with the traditional flavours of a cheesecake, Marcus Wareing serves up a wonderful mascarpone mousse recipe. If you can't get hold of milk ice cream from your local creamery or gelateria, simply use good quality vanilla ice cream instead.

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Ingredients

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Metric

Imperial

Mascarpone mousse

375g of mascarpone
160g of cream cheese, Philadelphia
150g of crème fraîche
100g of caster sugar
1 vanilla pod, seeds scraped
2 oranges, juice and zest
2 lemons, juice and zest
60ml of Grand Marnier
3 gelatine leaves

Orange jelly and gel

250g of fresh orange juice, blood orange if in season
5g of agar agar

Honeycomb

125g of glucose
325g of sugar
50g of honey
60g of water
15g of bicarbonate of soda

Streusel

263g of plain flour
83g of ground almonds
170g of Demerara sugar
1/2 tsp salt
170g of butter, cold

To serve

1 orange, segmented, blood orange if in season
milk ice cream

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Hand blender
Rolling pin
Squeezy bottle
Fine chinois
16 x 24 x 2cm non-stick tray

To prepare the mascarpone mousse, add all of the ingredients (except the Grand Marnier and gelatine) to a Thermomix or food processor and start blending. Slowly add the Grand Marnier until incorporated

375g of mascarpone
160g of cream cheese, Philadelphia
150g of crème fraîche
100g of caster sugar
1 vanilla pod, seeds scraped
2 oranges, juice and zest
2 lemons, juice and zest
60ml of Grand Marnier

Bloom the gelatine in cold water, then add to a dry pan and melt over a low heat. Add to the blender and blitz to incorporate

3 gelatine leaves

Once the mascarpone mixture is smooth, pass through a sieve into a tray (16 x 24 x 2cm) and leave to set in the fridge for at least 2 hours

To prepare the jelly, bring the orange juice to the boil and whisk in the agar agar. Allow to simmer for at least 1 minute, then pass through a sieve onto a layer of cling film laid out flat on a work surface, making sure there are no wrinkles in the cling film

250g of fresh orange juice
5g of agar agar

Spread out the jelly to creates as smooth and as thin a layer as possible - it needs to be larger than the tray used for the mascarpone mousse. Allow to set - this should only take a couple of minutes as agar fully sets at 38˚C

Add the layer of jelly to the top of the set cheesecake mix, trim off any excess and reserve. Portion into rectangles approximately 2cm x 10cm and refrigerate until ready to serve

Add the remaining jelly trimmings to a container and blitz with a handheld blender to create a smooth and shiny gel. Store in a squeezy bottle until required

To prepare the honeycomb, add the glucose, sugar, honey and water to a pan and place over a high heat. Once the mix starts to lightly caramelise (approximately 160-165˚C), whisk in the bicarbonate of soda and pour onto parchment paper. Allow to set before breaking into smaller bite-sized pieces

50g of honey
125g of glucose
325g of sugar
60g of water
15g of bicarbonate of soda

Preheat the oven to 170˚C/ gas mark 3

For the streusel, add all of the ingredients to a blender and pulse to achieve a breadcrumb-like texture. Press the mixture together to form a block and leave to rest in the fridge for approximately 2 hours

263g of plain flour
83g of ground almonds
170g of Demerara sugar
1/2 tsp salt
170g of butter, cold

Once rested, remove from the fridge and roll out to form a 0.5cm thick sheet. Bake in the oven until golden, for approximately 7-8 minutes

Remove from the oven and, while still warm, cut the streusel into portions the same size as the mascarpone mousse using a sharp knife. Reserve all of the trimmings and crush to form a crumb - this will be used as a bed for the ice cream

To serve, carefully place the mascarpone portions onto the individual streusel bases and arrange onto plates. Pipe some orange gel alongside and on top of the cheesecake, then finely slice and arrange some fresh orange segments around the plate