A delicious and festive idea to top off your holiday meals, Balsamic Cranberry Mascarpone Mousse. Serve this with coffee or mimosas to some of your favorite people and you’ll have a perfect end to a delicious meal.
Balsamic Cranberry Mascarpone Mousse
1 cup fresh cranberries
1/4 cup honey
1/4 cup water
2 tablespoons De Nigris Balsamic Vinegar
8 ounces mascarpone
1 cup ricotta
3 tablespoons lemon curd
2 tablespoons lemon juice
1/2 cup heavy cream
2 tablespoons powdered sugar
Combine cranberries, honey, and water in a small saucepan and bring to a simmer. Cook down for 10 minutes stirring frequently. Remove from heat and let cool to room temperature. Stir in balsamic vinegar.
While cranberries cool...mix mascarpone and ricotta in a food processor until smooth for about 2 minutes. Stir in lemon curd and lemon juice.
In a small bowl, beat heavy cream on medium for 1 minute. Add powdered sugar, increase speed to high, and continue to beat just until stiff peaks forms. Fold the whipped cream into the mascarpone until well combined.
Evenly distribute mousse into 4 to 6 serving glasses. Spoon over an equal portion of the cooked cranberries with balsamic vinegar. Sprinkle zest from a lemon over each mousse. Serve and enjoy the same day.