Saturday, February 2, 2013

Bourbon Mascarpone Mousse

My blessed husband braved the two inches of snow Louisville got today and returned with arms full of produce and cheese.  He's now in our kitchen whipping up this creamy, deceptively simple dessert.

8 oz mascarpone cheese
scant 1/4 c. powdered sugar
1/4 tsp cinnamon
a sprinkle of nutmeg to taste
1/2-3/4 shot of your good stuff (you'll really taste the bourbon in this recipe)

Put all ingredients in your food processor and pulse once to combine.  Scrape down the sides and pulse again.  Scraping makes sure the mixture doesn't separate. Make sure not to overbeat the mixture.  It breaks.  Delicious, but clumpy.

If it needs additional creaminess, add a tablespoon of heavy cream.  (NB: this won't resolve the clumping.)  Spoon into dessert dishes and refrigerate for 20-30 minutes and serve with fresh strawberries, chocolate dessert wafers, or just a spoon!

1 comment:

  1. OH!!!!
    If that's half as good as it looks, I must have it.