L'atelier des Chefs cooking classes - Wasabi And Lime Mascarpone Mousse With Fresh Kiwi And A Vanilla Shortbread

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.

Recipe rating: (10 votes)

Preparation time
Cooking time
Rest time

Ingredients (To serve 6)

For the cream

  • Egg yolk(s) 2 whole
  • Caster sugar 50 g
  • Double cream 650 ml
  • 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 100 ml
  • 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

Chef's tip

"Experiment with the amounts of wasabi and lime in this recipe until you find your perfect flavour combination."


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.

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