'Fake mozzarella' – mascarpone mousse with yoghurt ice cream, milk skin and cherry sauce
- Dessert
- Challenging
- 4
- 1 hour 30 minutes
PT1H30M
The Cerea Brothers' playful dessert is actually formed of yoghurt ice cream and mascarpone mousse wrapped in milk skin to create a 'fake mozzarella' ball. The creamy elements are balanced by herbaceous basil and sharp cherry syrup for a brilliantly harmonious dish.
Ingredients
Yoghurt ice cream
- 50g of milk
- 50g of cream
- 60g of glucose
- 80 sugar syrup
- 2.5g of stabiliser, mixed with a pinch of sugar
- 500g of yoghurt
Mascarpone mousse
- 100g of milk
- 250g of cream
- 150g of sugar
- 5g of salt
- 300g of mascarpone
Cherry sauce
- 50g of glucose
- 50g of Amarena cherries in syrup
Milk skin
- 1l whole milk
Caramelised basil
- 50g of basil
- 30g of sugar syrup
- 0.5g of xanthan gum
To plate
- 8 raspberries
- micro basil
Equipment
- Cooking thermometer
- Siphon bottle or cream whipper
- N2O cartridge
- Blender
Method
1
To make the ice cream, heat the milk, cream, glucose and syrup in a saucepan until it reaches 60°C. Add the stabiliser, whisk well and bring to 85°C. Transfer to a container and place in the freezer until the mixture reaches 4°C
- 50g of milk
- 50g of cream
- 60g of glucose
- 80 sugar syrup
- 2.5g of stabiliser, mixed with a pinch of sugar
2
Mix the ice cream base with the yoghurt and freeze at -18°C
3
Now make the mascarpone mousse. Warm the milk, cream and sugar, then stir in the salt and mascarpone little by little to avoid lumps. Transfer the mixture into a siphon, charge with one gas canister and chill in the fridge
- 150g of sugar
- 50g of milk
- 200g of cream
- 300g of mascarpone
- 5g of salt
4
To make the cherry sauce, warm the glucose in a small saucepan, add the cherry syrup and reserve
- 50g of glucose
- 50g of Amarena cherries in syrup
5
To make the milk skin, bring the milk to the boil in a saucepan of about 30cm diameter. Reduce the heat to 70°C – the fats in the milk should form a sticky film over the milk, creating a skin. Carefully remove the skin, place it on a layer of cling film and divide into four pieces
- 1l whole milk
6
To make the caramelised basil, blanch the basil in boiling water then squeeze out all of the water. Place in a blender with the syrup and xanthan gum and blitz to a coarse consistency
- 50g of basil
- 30g of sugar syrup
- 0.5g of xanthan gum
7
To plate, pipe a layer of mascarpone mousse onto each piece of milk skin, cover with another layer of yoghurt ice cream, and finish with another layer of mascarpone mousse. Carefully enclose the fillings in the skin. Brush the cherry sauce on the plate and pipe some lines around them. Finish the dish with raspberries, micro basil and dollops of caramelised basil
- 8 raspberries
- micro basil
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'Fake mozzarella' – mascarpone mousse with yoghurt ice cream, milk skin and cherry sauce
