reamy, sweet and tangy, yet delicious and gluten free! That is the best way to describe the cake I’m making today – gluten free mascarpone and lemon mousse cake!
My Gluten Free Mascarpone and Lemon Mousse Cake
This cake is rather simple. First I made gluten free almond crumble, and when it was done and cooled I mixed it with some melted butter to make the crust. Then I made mascarpone mousse that I poured onto the base. While my mascarpone mousse was setting, I made which I thickened with some gelatin. I poured lemon curd onto frozen mascarpone mousse, and that’s it!
A Few Words About Mascarpone
Mascarpone originated in the area between Lodi and Abbiategrasso, Italy, southwest of Milan, probably in the late sixteenth or early seventeenth century. It is believed that the name came from mascarpa, which is an unrelated milk product made from the whey of stracchino, which is a young, barely aged cheese. On the other hand, some say that the name came from mascarpia, a word in the local dialect for ricotta cheese. That’s a bit strange since ricotta is made from milk whey, unlike mascarpone which is made from cream. Confusing, I know, but hey, that’s the way things work in the world of gastronomy!
Now, I can almost hear you asking:”Hey Tereza, I don’t have mascarpone in my fridge, can I use cream cheese instead?”. Well – let me tell you right now – no! No, you can’t use cream cheese, because that will ruin the recipe, but what you can do is this – you can make your own mascarpone cheese at home! Yep, you’ve heard it right – and it’s so, so simple, just listen!
First, put one pint (which is about 500g) of cream into a pot and heat it up about 90°C (195°F). Stir constantly to avoid burning the cream. Then, add three tablespoons of lemon juice into the cream and keep stirring on the same temperature for about 10 minutes. Remove from heat and cool to about 38°C (100°F). Take another pot, put the colander over it and line it with a double layer of cheesecloth. Pour your mixture into the colander and let it drain at room temperature, stirring occasionally, for about 24 hours. Then put your mascarpone in the fridge so it can thicken completely and voilà, that’s it! Easy-peasy, right?
Now, what can you do with this 60%-70% fat silky deliciousness? Well, you can use it as a spread, you can enrich your pasta or a soup with it, or you can thicken your creams and puddings. Naturally, you can also make , or , you can serve it with fresh fruit, or espresso coffee and some brandy! Finally, and this is very important, so read carefully – you can make one awesome and delicious gluten free mascarpone and lemon mousse cake with me! Let’s do that, I say, and let’s do it right now!
Well, what do you think about this post?
I read and really appreciate all the comments, even though I do not always have the time to respond to each one. So – keep me in the loop and try to create some sweetness every day because – Sweetness is happiness!!