Mascarpone Maple Mousse with Winter Fruit Compote

Servings: 8


Ingredients:

1 tablespoon unflavored gelatin
1/4 cup cold water
1/2 cup pure maple syrup
1 1/2 cups heavy dairy cream
2 cups (8 ounces) Wisconsin mascarpone cheese

Winter Fruit Compote:
1 tablespoon lemon juice
3 cups water
1 pear
2 apples
1 cup sugar
1 vanilla bean, split
1 cinnamon stick
12 quartered dried figs
1 1/2 cups cranberries
1 tablespoon lemon zest
2 tablespoons dark rum, optional

Tropical Fruit Compote:
1/2 of a fresh pineapple
1 mango
2 blood or navel oranges
2 limes
1/2 cup sugar

Cooking Directions:

In large bowl sprinkle gelatin over cold water. Let soften 5 minutes. Bring maple syrup to a simmer and pour over gelatin mixture; stir to dissolve. Let the mixture cool, stirring occasionally until it has thickened, but do not let it set.

In mixing bowl, whip cream until soft peaks form. Stir cheese into maple syrup mixture until smooth. Fold in whipped cream. Spoon into serving bowl or individual dishes; chill before serving. Accompany with Winter or Tropical Fruit Compote.

Winter Fruit Compote: In bowl combine lemon juice and 2 cups water. Core and halve pear and apples. Cut into 3/4 inch chunks and drop into lemon water. In saucepan combine 1 cup water, sugar, vanilla beat and cinnamon stick; bring to a boil. Add cut fruit, lemon water and figs; simmer on low heat partially covered, for 10 minutes. Stir cranberries into syrup mixture. With slotted spoon transfer fruit from pan to bowl. Boil remaining syrup in saucepan for 10 minutes until it is reduced to about 1 cup. Stir in lemon zest and dark rum, if desired. Store in covered refrigerator.

Tropical Fruit Compote: Peel pineapple, mango and oranges and cut into 1/2 inch pieces. Zest and juice limes. In bowl combine fruit, juice and zest with sugar; stir gently. Marinate for 30 minutes; store covered in refrigerator.

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