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Sauternes mousse

Mousse made with mascarpone cream with orange blossom meringue and a hint of verveine.

Fruit Dairy

Sauternes mousse

Debic Professionals

Debic

Ingredients

Sauternes mousse

300 ml Debic Cream Plus Mascarpone

30 g caster sugar

100 ml Sauternes wine

Orange blossom meringue

200 ml mandarin juice

10 g orange blossom water

20 g egg white powder

20 g sugar

Assembly and finish

5 blood oranges

30 verveine leaves

Debic products used

Cream Plus Mascarpone 1L

Preparation

Sauternes mousse

Whip the Cream Plus Mascarpone with the caster sugar and season to taste with the Sauternes wine and keep in a piping bag in the fridge.

Meringue

Mix all ingredients for the meringue and whip into stiff peaks.

By using a round stencil make round meringues and de-hydrate overnight at 60°C.

Assembly

Cut out the orange parts and juice the remaining part of the blood oranges.

Pipe a dollop of Sauternes mousse in the middle and decorate with the meringue, blood orange, and verveine leaves.

Serve with the juice of the blood oranges.

Fruit Dairy

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