Gooseberry fool - Mascarpone recipes
This is one of easy gooseberry desserts to try this summer! It’s a no bake dessert, made with Mascarpone mousse, Greek yogurt, cookies and gooseberry Moscatel jam.
easy, sugar free, summer
/36 g /1.27 oz
/150 g /5.29 oz
rose Moscatel wine
(optional, for decoration)
For the mousse:
/125 g /4.4 oz
/125 g/ 4.4 oz
Wash gooseberries, remove the stems and tops with scissors.
Cut gooseberries in half and place in the pot. Add Moscatel wine.
Bring gooseberries and wine to a boil, then simmer on a low heat for 12 minutes, stirring. Leave aside to cool.
Whisk together all ingredients for the mousse just until combined.
Break Speculoos biscuits into smaller peaces and put on the bottom of two glasses.
Fill glasses with Mascarpone mousse.
Add few tablespoons of gooseberry jam in every glass.
Refrigerate for at least 15 minutes, decorate with mint and enjoy.
You can use seedless rose grapes instead of gooseberries.
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