Mascarpone Mousse in Jar Cooking. Dear readers, here’s a microwave jar-cooked dessert that will surprise you! It is prepared in a few minutes and can be stored in the fridge for a week, thanks to the vacuum. Although traditional mousse usually involves adding whipped cream to make it fluffy, and follows a whole other process; I had to give it this name because during cooking and cooling, this jar dessert will take on the consistency of a mousse. The mascarpone jar mousse is made with few ingredients and the star of this recipe will be the orange, both the zest and the juice. Creating an aromatic dessert that will melt in your mouth.
This recipe is taken from my first book, Easy Jar Cooking, Gribaudo Edition.
Now, ready, jars and go!!
- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 4 Hours 20 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 592.13 (Kcal)
- Carbohydrates 28.94 (g) of which sugars 17.94 (g)
- Proteins 8.52 (g)
- Fat 52.59 (g) of which saturated 24.72 (g)of which unsaturated 1.70 (g)
- Fibers 0.90 (g)
- Sodium 98.05 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for making orange mousse in jar cooking
- 14 oz mascarpone
- 0.42 cup fresh liquid cream
- 2 eggs (medium)
- 1 orange (untreated)
- 4 teaspoons sugar
How to make mascarpone and orange mousse in jar cooking
Wash and dry the orange. Grate the zest and set it aside. Squeeze the juice, strain it, and set it aside.
In a bowl, distribute the mascarpone, cream, sugar, and cracked eggs.
Work the mixture with electric beaters until the mascarpone cream is whipped.
At this point, add the orange zest and juice, work again with the beater quickly so as not to overheat the cream.
Distribute the mascarpone cream in the jars, clean the edges, close, and lock.
Place one jar at a time in the microwave and start cooking at half power, I use 300 W out of 600, for about 3 minutes.*
When cooking is finished, remove the jar from the microwave and let it rest closed for 20 minutes.
In the meantime, cook the other jars of mascarpone mousse.Once at room temperature, place the jars in the fridge to cool and set for about 4 hours.
To serve the mascarpone mousse in jar cooking, just remove the jar from the fridge, gently pull the seal, and serve.
Rosella Errante’s Tips
Cooking times may vary based on the temperature of the ingredients and the microwave. Just check the cooking and stop it as soon as the mousse swells. Be sure to remove the ingredients from the fridge so they are at room temperature.
Try other jar desserts
Mango and Pink Pepper Panna Cotta in Jar Cooking
Coffee Panna Cotta in Jar Cooking
Raffaello Cheesecake in Jar Cooking
Raffaello Cheesecake in Jar Cooking
Additional Tips for Mascarpone and Cream Mousse in a Jar
You can store the jar dessert under vacuum for 5-6 days.
Cooking times are indicative, stop cooking as soon as it puffs up, almost reaching the lid.
I recommend using room temperature ingredients, this is advice that applies to all desserts that need to be cooked.
