Lemon Thyme Mascarpone Mousse with Fresh Figs
Step 1: Mix the mascarpone with sugar and lemon juice and zest. Fold in the softly whipped cream.
Step 2: To make the lemon thyme sugar syrup, place all the ingredients in a small saucepan over a medium heat and bring to the boil. Reduce heat and continue to cook until the syrup has reduced to a syrup like consistency or about a third of its original volume. Allow to cool completely. Remove the now softened lemon peel and finely chop.
Step 3: Once cool, swirl the sugar syrup, finely chopped lemon peel and finely chopped crystallised ginger through the mascarpone mixture.
Step 4: Place into serving glasses and allow to cool for a couple of hours until set.
Step 5: Serve with fresh figs.
250g 1 cup mascarpone
55g 1/4 cup caster
40ml 2 tbspn lemon juice Freshly squeezed
240ml 1 cup cream
4g 2 tbspn lemon zest
4g 2 tbspn crystallised ginger Finely chopped
3 fresh figs To Serve