Recipe of the month

Mascarpone mousse à l’orange with soft gingerbread

4 portions Budget

A deliciously creamy and fresh dessert.

Ingredients

2 egg whites
3 egg yolks
50 g sugar
150ml full cream
250gr mascarpone
8 slices soft gingerbread
1 orange (cut à vif : peel and remove the membranes between the slices)
the juice of the orange
rosé wine

Preparation

Beat the egg wihtes to a solid mass with 15g of sugar, and do the same with the cream.
Add the remaining sugar to the 3 egg yolks and beat until you get a pale, airy mass. Add the mascarpone and mix until you get a smooth mixture.
Gently mix first the cream and then the egg whites through the mascarpone.
Peel the orange and remove the membranes between and around all slices. Collect the juice and mix it with the rosé wine.
Crumble the soft gingerbread into the mixture of orange juice and rosé wine.
Cover the bottom of a glass with the soft gingerbread mixture, and add the mascarpone mousse on top. Let it rest in the refrigirator for a while.
Finish with the orange parts.