For a fun yet elegant dessert, Daniel Boulud tops an easy, creamy ginger-mascarpone mousse with chopped mangoes and pineapple, raspberries and generous scoops of vanilla ice cream.
- 2 cup(s) heavy cream
- 1 cup(s) milk
- 1/2 cup(s) finely grated peeled fresh ginger, 3 ounces
- 6 1/2 tablespoon(s) sugar
- 3 1/2 teaspoon(s) powdered gelatin, from 2 envelopes
- 9 ounce(s) mascarpone cheese
- 1 cup(s) dried unsweetened coconut flakes
- 1 pineapplepeeled, cored and finely diced 4 cups
- 2 large mangoespeeled, pitted and finely diced 4 cups
- 1/2 cup(s) light brown sugar
- 1 teaspoon(s) finely grated lime zest
- 1/4 cup(s) lime juice
- 2 pint(s) raspberries
- 2 pint(s) vanilla ice cream
- 1. In a large saucepan, combine the cream and milk with the ginger and bring to a simmer. Remove from the heat, cover and let stand for 30 minutes.
- 2. Strain the cream into a bowl, pressing on the ginger. Wipe out the saucepan. Return the cream to the saucepan and bring to a simmer. Remove from the heat and whisk in the sugar and gelatin. Let the cream cool to lukewarm, then whisk in the mascarpone. Spoon the mousse into 12 glasses or bowls and refrigerate until set, 1 hour.
- 3. Meanwhile, preheat the oven to 350°. Spread the coconut flakes in a pie plate and toast until golden, 3 minutes. Let cool.
- 4. In a bowl, toss the pineapple and mangoes with the brown sugar, lime zest and juice. Spoon the pineapple and mangoes over the ginger mousse and top with the raspberries. Scoop the ice cream into the bowls, garnish with the toasted coconut and serve.
Provided by: Food&Wine