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Wasabi and lime mascarpone mousse with fresh kiwi and a vanilla shortbread
A rich but light mousse made with lime, wasabi and fresh kiwi served with vanilla shortbread.
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30mins
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0mn
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0mn
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Ingredients (Serves 6 )
- For the cream
Egg yolk(s) : 2 whole - Caster sugar : 50 g
- Double cream : 65 cl
- Mascarpone : 30 g
- Gelatine leave(s) 2g : 1 whole
- Lime(s) : 1 whole
- Wasabi : 1 g
For the sauce
Caster sugar : 100 g
- Unsalted butter : 10 g
- Water : 10 cl
- Vanilla pod(s) : 1 whole
- Kiwi(s) : 6 whole
For the biscuit(s)
Unsalted butter : 125 g- Plain flour : 140 g
- Icing sugar : 45 g
- Vanilla pod(s) : 1 whole
Recipe method
For the moussse
Soak the gelatine in a bowl of cold water. In another bowl, whisk the yolks and 50g sugar until the mixture becomes a pale and mousse-like sabayon. Fold in the mascarpone. Heat up the lime zest and juice, the wasabi and the well drained leaves of gelatine in 500ml oof cream in a small pan. Pour the mixture onto the sabayon and mix in. Put aside to cool. Whip the remaining 150ml of cream and fold it into the sabayon. Pour into glasses and refrigerate. Peel and dice the kiwi fruit.
For the caramel sauce
Split the vanilla pod and scrape out the seeds. Pour the sugar into a frying pan, heat it up until it turns a caramel colour then add the butter, vanilla pod and seeds. Mix with a spatula and slow the cooking by adding the water gradually. Boil to obtain a homogenous sauce and set aside.
For the shortbread buiscuits
Dice the butter into cubes. Keep cold.
Scrape the seeds from the vanilla pods.
Place all of the ingredients in a food processor and pulse until a ball begins to form. Remove and finish kneading the biscuit dough by hand until you have a firm ball of dough. Roll between 2 sheets of baking paper until 5mm thick. Cut out shapes with pastry cutters bake in the oven for 15 minutes.
When golden brown on the edges and firm in the middle, sprinkle with the caster sugar whilst still hot and allow to cool.
To serve, drizzle some caramel sauce on top of the mousse once cooled. Sprinkle over some diced kiwi.
Soak the gelatine in a bowl of cold water. In another bowl, whisk the yolks and 50g sugar until the mixture becomes a pale and mousse-like sabayon. Fold in the mascarpone. Heat up the lime zest and juice, the wasabi and the well drained leaves of gelatine in 500ml oof cream in a small pan. Pour the mixture onto the sabayon and mix in. Put aside to cool. Whip the remaining 150ml of cream and fold it into the sabayon. Pour into glasses and refrigerate. Peel and dice the kiwi fruit.
For the caramel sauce
Split the vanilla pod and scrape out the seeds. Pour the sugar into a frying pan, heat it up until it turns a caramel colour then add the butter, vanilla pod and seeds. Mix with a spatula and slow the cooking by adding the water gradually. Boil to obtain a homogenous sauce and set aside.
For the shortbread buiscuits
Dice the butter into cubes. Keep cold.
Scrape the seeds from the vanilla pods.
Place all of the ingredients in a food processor and pulse until a ball begins to form. Remove and finish kneading the biscuit dough by hand until you have a firm ball of dough. Roll between 2 sheets of baking paper until 5mm thick. Cut out shapes with pastry cutters bake in the oven for 15 minutes.
When golden brown on the edges and firm in the middle, sprinkle with the caster sugar whilst still hot and allow to cool.
To serve, drizzle some caramel sauce on top of the mousse once cooled. Sprinkle over some diced kiwi.
Chef's tip
" Experiment with the amounts of wasabi and lime in this recipe until you find your perfect flavour combination. "
Techniques used in this recipe
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