Limoncello, Raspberry & Mascarpone Mousse

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1/4 cup fresh raspberry
• 1 teaspoon finely grated fresh lemon zest
• 1 cup prepared lemon curd
• 4 tablespoons limoncello (1 jigger plus 1 tablespoon, (to taste)
• 1/4 cup mascarpone cheese
• 1/2 teaspoon lemon extract
• 1/2 cup heavy whipping cream
• fresh mint leaves, for garnish
• fresh lemon verbena leaf, for garnish

Recipe

• 1 rinse and drain raspberries, gently pat dry and set aside.
• 2 in a small bowl, stir together the lemon zest and the lemon curd. stir in the limoncello liqueur, whisking briskly until combined.
• 3 in a separate bowl, whip the cream until soft peaks form. beat in the lemon extract. fold in the mascarpone and stir gently; combine well.
• 4 in 8 large shot-glasses or ramekins, evenly and attractively layer the lemon curd mixture and the mascarpone mousse (use a pastry bag fitted with a plain tip, if desired).
• 5 top with the fresh berries, and garnish with a mint leaf or sprig of lemon verbena.
• 6 chill until serving time.