Tuscany party limoncello mousse

Name: Tuscany party limoncello mousse
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 150 g Cantuccini (Italian almond pastry); 200 ml Limoncello (Italian lemon liqueur); 500 g Low-fat curd; 500 g Mascarpone; 150 g Sugar; 7-10 Tbsp Peel and juice of 1 organic lemon; 1 package Sauce powder "Vanilla flavour" (without cooking); 500 g Whipped cream; 100 g Blueberries; 7-10 Tbsp Lemon wedges and slices

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 10

150 g Cantuccini (Italian almond pastry)
200 ml Limoncello (Italian lemon liqueur)
500 g Low-fat curd
500 g Mascarpone
150 g Sugar
7-10 Tbsp Peel and juice of 1 organic lemon
1 package Sauce powder "Vanilla flavour" (without cooking)
500 g Whipped cream
100 g Blueberries
7-10 Tbsp Lemon wedges and slices

Directions

1
Cantuccini crumble. Spread the crumbs, except for 1 tablespoon, in 10 glasses (each containing approx. 250 ml). Sprinkle with 100 ml limoncello. Mix quark, mascarpone, sugar, 100 ml liqueur, lemon zest and juice with a whisk of the hand mixer.
2
Stir in sauce powder. Whip 250 g cream until stiff and fold in. Pour cream into a large piping bag and squirt into the glasses. Chill for about 1 hour.
3
Whip 250 g cream until stiff, fill into a piping bag with a large star-shaped spout. Spray tuffs onto the cream. Wash blueberries, drain well. Sprinkle with blueberries and remaining crumbs. Decorate with lemon wedges and zests.