Raspberry Lemon Mousse Parfaits with Almond Tuiles
45min
30min
8
380
Chef's Note
For a more stable mousse, prepare it up to 24 hours in advance. The tuiles must be shaped while still warm - they harden quickly! If they cool too fast, return to the oven briefly to soften. Store extra tuiles in an airtight container with parchment between layers.
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Ingredients
2 cups fresh raspberries
3/4 cup granulated sugar, divided
1/4 cup lemon juice
2 tablespoons lemon zest
1 tablespoon unflavored gelatin
3 tablespoons cold water
2 cups heavy cream
8 ounces mascarpone cheese
1 teaspoon vanilla extract
1/2 cup sliced almonds
1/4 cup all-purpose flour
2 large egg whites
2 tablespoons unsalted butter, melted
1/4 teaspoon almond extract
1/8 teaspoon salt
8 leaves fresh mint leaves
Instructions
- 1
For the raspberry sauce: Combine 1 1/2 cups raspberries, 1/4 cup sugar, and 1 tablespoon lemon juice in a small saucepan. Cook over medium heat for 5 minutes, stirring occasionally, until berries break down.
- 2
Strain the raspberry mixture through a fine-mesh sieve into a bowl, pressing to extract all the juice. Discard seeds. Set sauce aside to cool completely.
- 3
For the lemon mousse: In a small bowl, sprinkle 1 tablespoon gelatin over 3 tablespoons cold water and let stand for 5 minutes to bloom.
- 4
In a medium saucepan, combine 1/4 cup sugar, remaining lemon juice, and lemon zest. Heat over medium until sugar dissolves, about 3 minutes.
- 5
Remove from heat and stir in the bloomed gelatin until completely dissolved. Let cool to room temperature.
- 6
In a large bowl, beat the mascarpone cheese until smooth. Gradually add the cooled lemon mixture, beating until well combined.
- 7
In a separate bowl, whip 1 1/2 cups heavy cream with 2 tablespoons sugar and vanilla extract until stiff peaks form.
- 8
Gently fold the whipped cream into the lemon-mascarpone mixture until well incorporated. Refrigerate for 20 minutes to slightly set.
- 9
For the almond tuiles: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- 10
In a medium bowl, whisk together egg whites, remaining 2 tablespoons sugar, flour, melted butter, almond extract, and salt until smooth.
- 11
Stir in the sliced almonds until evenly distributed.
- 12
Drop 1 tablespoon of batter onto the prepared baking sheet and spread into a thin 3-inch circle. Repeat, spacing cookies 3 inches apart (bake in batches if needed).
- 13
Bake for 8-10 minutes, until edges are golden brown. Working quickly while cookies are still hot, lift each with a thin spatula and drape over a rolling pin to create a curved shape. Let cool completely.
- 14
To assemble parfaits: Spoon 2 tablespoons of raspberry sauce into the bottom of each serving glass.
- 15
Pipe or spoon a layer of lemon mousse over the sauce. Top with a few fresh raspberries from the remaining 1/2 cup.
- 16
Add another layer of raspberry sauce, followed by more mousse. Finish with a small dollop of the remaining 1/2 cup whipped cream.
- 17
Garnish each parfait with a mint leaf and serve with almond tuiles on the side.
Nutrition Information (per serving)
380
6g
28g
28g
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