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Delicious Frozen Rose Mascarpone Mousse topped with fresh raspberries
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Frozen Rose Mascarpone Mousse with Raspberries

A delightful and elegant dessert that combines creamy mascarpone with fresh raspberries and floral rosewater, perfect for any occasion.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Dessert, Sweet
Cuisine: Contemporary, French
Keyword: Elegant Dessert, Floral flavors, Mascarpone mousse, no-bake dessert, Raspberry Dessert
Servings: 6 servings
Calories: 210kcal

Ingredients

For the Mousse

  • 200 g mascarpone cheese (cold) Creamy and rich, adding a decadent texture.
  • 100 g Greek yogurt (full-fat) Contributes a delightful tanginess and smoothness.
  • 60 ml heavy cream (very cold) For that airy and light consistency, whipped to perfection.
  • 3 tbsp powdered sugar Adds just the right amount of sweetness, dissolving beautifully in the mix.
  • 1 tsp rosewater Offers a fragrant floral flavor that elevates the mousse.
  • 1 tsp lemon zest A hint of citrus adds brightness and balance.
  • 1 pinch salt Enhances the overall flavor profile.
  • 125 g fresh raspberries (or frozen, thawed) Juicy, vibrant berries that create a burst of flavor.

For Toppings

  • 2 tbsp coarsely chopped pistachios For a crispy texture and a touch of nutty flavor.
  • 1 tsp honey or rose syrup (optional drizzle) Adds an extra layer of sweetness.
  • dried rose petals or edible flowers (optional for garnish) Elevates the presentation with a stunning visual appeal.

Instructions

Preparation

  • In a large mixing bowl, combine the cold mascarpone cheese, full-fat Greek yogurt, powdered sugar, rosewater, lemon zest, and a pinch of salt. Mix until smooth and creamy.
  • In a separate bowl, whip the very cold heavy cream using an electric mixer until soft peaks form.
  • Gently fold the whipped cream into the mascarpone mixture until light and airy.
  • Spoon the mixture into silicone molds, individual ramekins, or a loaf tin lined with cling film.
  • Place the filled molds in the freezer for at least 4 hours or overnight.

Serving

  • Once fully set, remove the mousse from the molds and place onto chilled plates.
  • Top each mousse with fresh raspberries, a sprinkle of chopped pistachios, and a drizzle of honey or rose syrup, if desired.
  • Garnish with dried rose petals or edible flowers for an elegant touch.

Notes

Ensure heavy cream is very cold before whipping for the lightest texture. Experiment with different nuts as toppings, and consider alternatives to raspberries like blueberries or strawberries for new flavors.