It looks like cheese…but it’s a sweet White Chocolate Mascarpone Mousse! Our April Chef of the Month, Pastry Chef Jessica Scott has shared her “Herbed Goat Cheese” recipe from her famous Faux Cheesy Platter. We urge you to get your sweet tooth on!
Ingredients
- 120 grams Heavy Cream
- 53 grams Corn Syrup
- 23 grams Unsalted Butter
- 390 grams White Chocolate
- 450 grams Mascarpone Cheese
- 475 grams Heavy Cream
- 8 each Gelatin Sheets, bloomed
Directions
- In a double boiler, melt the white chocolate and butter together. Whisk to combine and set aside.
- In a separate saucepot, heat the 1st measurement of heavy cream and the corn syrup to scalding. Take off heat and add bloomed gelatin. Whisk to combine.
- Pour the hot liquid over the white chocolate mixture and let sit for 2-3 minutes. Whisk to combine and set aside to cool down to room temperature.
- In a standing mixer, with a whip attachment, whip the 2nd measurement of heavy cream and the mascarpone to stiff peaks.
- Once the ganache has cooled, fold in the whipped cream.
- Separate the mousse onto 2 pieces of parchment paper and roll tightly like a roulade. The roll should be about 2 inches in diameter.
- Refrigerate to set.
Connect with our April 2021 Chef of the Month
Instagram: @jessicamfscott
Chef Vibes 
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