Wisconsin Mascarpone Mousse with Hazelnut Dessert
By Chef Francis Roy
1 pound Wisconsin mascarpone cheese
1 1/2 ounces pasteurized egg yolk product (equivalent of 3 egg yolks)
2/3 cup sugar
1/2 cup hazelnut liqueur
6 ounces pasteurized egg white product (equivalent of 5 egg whites)
1 cup chopped, toasted hazelnuts
Mint sprigs, for garnish
In a large bowl, beat cheese, egg yolk product, sugar and liqueur until light and airy.
In another bowl, whip egg white product until stiff. Gently fold egg whites into cheese mixture. Pour into individual ramekins or stemmed glasses. Sprinkle with hazelnuts. Refrigerate several hours. Garnish with fresh mint sprigs.