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 lemon curd 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 tiramisu, or no-bake gluten free cappucino tiramisu cake, 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!
Gluten Free Mascarpone and Lemon Mousse Cake
by:Tereza Alabanda,The Pastry MaestraPRINT PDF (EN) ISPIŠI PDF (HR)
Prep. time : 20 minutes
Cook time : 10 minutes
Ready in 30 minutes plus cooling
Level : BasicIngredients: Almond Crumble:
- Almond flour 115g (4oz)
- Powdered sugar 30g (1oz)
- Butter 30g (1oz)
- Almond crumble 115g (4oz)
- Butter, melted 30g (1oz)
- Mascarpone cream cheese 180g (6.3oz)
- Milk 55g (2oz)
- Sugar 75g (2.6oz)
- Gelatin 4g (2 gelatin leaves)
- Cream, 35% 200g (7oz)
- Lemon juice 100g (3.5oz)
- Sugar 100g (3.5oz)
- Eggs 100g (3.5oz)
- Egg yolks 20g (1 medium egg yolk)
- Lemon zest 4g (zest of 1 lemon)
- Gelatin 3g (1.5 leaves)
- Butter 30g (1oz)
- To make almond crumble put almond flour, powdered sugar, and butter cut in cubes into a food processor. Pulse until you get crumbly mixture. Transfer the crumble onto a paper lined baking tray, and then bake it at 180°C (350°F) for about 10 minutes, until golden.
- Grind done and cooled in your food processor. Place ground crumble into a bowl, and add melted butter. Stir with a silicone spatula until combined.
- Wrap the bottom of 16cm (6″) in diameter and 5cm (2″) high cake ring with cling film, and line it with acetate strip. Transfer the mixture into the mold. Press it into the bottom using the back of a spoon, and put it in the fridge to set.
- To make mascarpone mousse put gelatin in cold water. As soon as the gelatin softens take it out and squeeze to get rid of the excess water. Put milk into a bowl. Add sugar and vanilla powder, and stir well with a whisk. Heat up this mixture in the microwave. When the milk is hot, add soaked gelatin and stir until it melts. Put mascarpone cream cheese into a bowl, add milk and gelatin mixture, and stir well with a whisk. Mix cream in your stand mixer fitted with whisk attachment until soft peaks form. Add mascarpone mixture into the whipped cream and stir with a whisk until it becomes uniform. Pour the mixture into the mold to approximately 3/4 of its height. Shake the mold to distribute the mousse evenly. Smooth the top using your small spatula and put everything in the freezer to set.
- To make lemon curd soak gelatin in cold water. As soon as the gelatin softens take it out and squeeze to get rid of the excess water. Finely grind zest of one lemon. Add lemon juice, sugar, eggs, one egg yolk, and stir well with a whisk. Place the mixture on bain-marie and cook it, stirring constantly until the curd thickens. Strain it through a sieve into a clean bowl. Add soaked gelatin and stir until it melts. Then add softened butter and stir until it melts. Pour your curd onto frozen mascarpone mousse. Shake the mold to distribute the curd evenly. Smooth the top using your spatula, and then put everything in the freezer to set.
- Decorate the cake with some fresh strawberries and red currants.
- There, your delicious gluten free mascarpone and lemon mousse cake is done! Enjoy!
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