A rich mousse with the rich taste of mascarpone, with the smoothness of an egg yolk base.
- 90gr egg yolk
- 30gr milk
- 60gr water
- 175gr sugar
- 3.5 sheets of gelatine
- 270gr mascarpone
- 200gr heavy cream
Place the yolks in a bowl.
Combine the milk, water and sugar in thick based sauce pan. Heat to 120°C.
Beat the egg yolks and, while whipping, add the sugary milk into the yolks. Don’t pour the sugar on the whisk when using a free standing mixer, flying hot sugar is not my idea of a good time.
Beat for 5 minutes on a high speed until the yolks have become an airy, creamy mixture.
Soak the gelatin for 5 minutes in cold water. Squeeze and beat into the still warm egg yolks. If the eggs have cooled too much to dissolve the gelatin, stir the gelatin with two tablespoons of hot water and then beat it into the eggs.
Whip together the cream and mascarpone until mostly stiff. You don’t want to overbeat it.
Fold in the egg yolk mixture.