Mascarpone Mousse with Carrot and Blood Orange

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Passionate about pastry? Today we bring you an exquisite and sophisticated recipe that will surely captivate all your guests: Mascarpone mousse with carrot cream and blood orange. A dessert that combines the smoothness and creaminess of mascarpone with the sweetness of carrot and the intensity of blood orange. Get your spoons and aprons ready!

To achieve the perfect balance of textures and flavours in this wonderful dessert, we have used some technical but revolutionary ingredients:

  1. Promousse: A stabiliser for mousses that allows us to achieve a homogeneous mixture and a pleasant creaminess, without using eggs or heat. The secret to a perfect mousse!
  2. Cold Gelcream: A texturiser based on modified potato starch that provides the creamy texture we so desire in carrot cream. Its thickening qualities will make this cream simply irresistible.
  3. Pectina NH: The star ingredient of the carrot-orange glaze. This pectin not only acts as a thickener, but will also give our glaze an exceptional gloss and gelling. Perfect for acidic fruit-based nappages.

Now, it is important to note that this recipe is designed for pastry chefs who want to take their skills to the next level and surprise their audience with unique and delicious creations. So, if you feel up to the challenge, go for it!

Remember that every step in the making of this dessert requires precision and dedication. From the preparation of the mousse to the carrot cream and the spectacular carrot and blood orange glaze, every detail counts for a spectacular result.

Dare to surprise everyone with this Mascarpone mousse with carrot and blood orange cream! Your creations will be praised and remembered for a long time.

Mascarpone Mousse with Carrot and Blood Orange

Mascarpone Mousse with Carrot and Blood Orange

Sophisticated pastry recipe: this dessert combines the smoothness of mascarpone with the sweetness of carrot and the intensity of blood orange. Technical ingredients such as Promousse, a stabiliser for mousses, Gelcrem Cold, a texturiser based on modified potato starch, and Pectin NH are used for the glaze.

Ingredients
  

  • 10 g Mascarpone mousse
  • 15 g Carrot and bool orange cream
  • 10 g Carrot and orange blood glaze
  • 15 g Chocolate and pailleté base
  • 0,50 g Orange coupeaux

Mascarpone mousse

  • 175 g Milk
  • 530 g Cream 35% Elle&Vire
  • 275 g Mascarpone Elle&Vire
  • 80 g Sugar
  • 30 g Promousse Sosa
  • 38 g Instangel

Carrot and blood orange cream

  • 150 g Carrot juice
  • 150 g Blood orange juice
  • 20 g Gelcrem Cold Sosa
  • 10 g Lemon juice

Carrot and orange blood glaze

  • 200 g Carrot juice
  • 200 g Orange blood juice
  • 80 g Trehalose
  • 80 g Liquid glucose Sosa
  • 7 g NH pectin Sosa
  • 8 g Neutral acid Sosa

Chocolate and pailleté base

  • 160 g 33% White couverture Opalys Valrhona
  • 40 g Raw almond paste Sosa
  • 300 g Fine pailleté Sosa

Instructions
 

Mascarpone mousse

  • Mix the milk with promousse and instangel and blend well.
    175 g Milk, 30 g Promousse, 38 g Instangel
  • Pour in a bowl and add the mascarpone, stir well.
    275 g Mascarpone
  • Whip the cream with the sugar and combine with the las elaboration by envolvent movements.
    530 g Cream 35%, 80 g Sugar

Carrot and bool orange cream

  • Mix all the ingredients and blend for 2 minutes.
    150 g Carrot juice, 150 g Blood orange juice, 20 g Gelcrem Cold, 10 g Lemon juice
  • Rest for 30 minutes in the fridge and blend for one minute more to get a smooth and shine texture.

Carrot and orange blood glaze

  • Mix the Trehalose and the Pectin and pour as a rain way no the juices up 40ºC.
    200 g Carrot juice, 80 g Trehalose, 7 g NH pectin, 8 g Neutral acid, 200 g Orange blood juice
  • Stir until well disolved. Add the glucose and bring up to a boil.
    80 g Liquid glucose
  • Pour in a bowl and cover with cling film on skin. Set one night before use.

Chocolate and pailleté base

  • Mix the chocolate and the nut paste and melt up 35ºC. Add the pailleté in and stir well.
    15 g Chocolate and pailleté base, 40 g Raw almond paste, 300 g Fine pailleté
  • Do the bases pressing 10 gr of the misture in 2mm diameter rings. Keep in the fridge to set.

Final elaboration: Mascarpone Mousse with Carrot and Blood Orange

  • Fill mini spheres molds with the cream.
    15 g Carrot and bool orange cream
  • Fill 2 cm spheres molds with the mousse and insert the gel inside, freeze it.
    10 g Mascarpone mousse
  • Deep the frozen spheres in the glaze up 40ºC and dispose on the base.
    10 g Carrot and orange blood glaze
  • Decore usin the orange coupeaux.
    0,50 g Orange coupeaux

In the following video from our youtube collection: Modern Gastronomy you can see the complete recipe for this Mascarpone Mousse with Carrot and Sanguine Orange.

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