Celestial Berry Cloud

Allergens

Dairy, Eggs

Ingredients

• 8 oz raspberries (fresh or frozen)
• 2 tbsp granulated erythritol
• 1 tsp lemon zest
• 4 large egg yolks
• 1/2 cup mascarpone cheese, softened
• 3/4 cup heavy whipping cream
• 1/4 cup powdered erythritol
• Fresh berries for garnish

Instructions

1. In a medium saucepan, combine raspberries, granulated erythritol, and lemon zest. Cook over medium heat until the mixture begins to thicken, about 5 minutes.
2. In a separate bowl, whisk together egg yolks. Slowly pour half of the hot raspberry mixture into the yolks, whisking constantly to avoid curdling.
3. Pour the warmed yolk mixture back into the saucepan with the remaining raspberry mixture. Cook over low heat, stirring continuously, until the curd thickens and coats the back of a spoon. Remove from heat and strain through a fine mesh sieve into a clean bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 2 hours or until fully chilled.
4. In a large bowl, beat together mascarpone cheese and powdered erythritol until smooth.
5. In another bowl, whip heavy cream with an electric mixer until soft peaks form. Fold one third of the whipped cream into the mascarpone mixture to lighten it, then fold in the remaining whipped cream gently but thoroughly.
6. To assemble, spoon a layer of raspberry curd into the bottom of each glass or dessert dish. Top with an even layer of mascarpone mousse and garnish with fresh berries and a dollop of whipped cream.

Chef’s Insight

Allow the curd to cool completely before adding it to the glasses to prevent melting the mascarpone mousse.

Notes

The curd can be made up to a week in advance, making this dessert perfect for dinner parties.