Creamy almond-flavored mousse served with almond butter cookies
Okay, I admit it. My love affair with mascarpone cheese began with my first bite of tiramisu many years ago. This love has only grown after having spent time in Italy. Mascarpone cheese is the rich, creamy, Italian version of cream cheese. Dense in texture, it is an utter delightful when mixed with whipped cream to make a light and airy mousse. In my Creamy Almond Mascarpone Mousse I have done just that, and added the sweet nutty flavor of almonds to the mix as well. A touch of almond extract and some chopped almonds make this dessert creamy, crunchy, and dream-worthy.
Heavy cream whipped with almond extract and sugar
Folding the chopped almonds into the mousse
(To view this recipe, click on the blue title of the blog post above*)
Creamy Almond Mascarpone Mousse
Ingredients:
- ½ cup heavy whipping cream
- ½ teaspoon almond extract
- 2 Tablespoons granulated sugar
- 4 oz. mascarpone cheese, room temperature
- ½ cup toasted almonds, chopped
- Butter cookies for serving
- Fresh mint, for garnish
Directions:
- In a large mixing bowl combine the heavy cream, almond extract, and granulated sugar. With a hand mixer, whip the cream until soft peaks form. Add in the room temperature mascarpone cheese and whip for 1 minute more until the mixture is fully incorporated. Fold in the chopped almonds and fill your dessert cups with the mousse. Refrigerate for 1 hour before serving. Serve with butter cookies and garnish with a sprig of mint.
Tagged: almond cookies, almond extract, almonds, dessert, heavy cream, Italian, Italy, mascarpone cheese, Mousse, whipped cream
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