Mascarpone Mousse

Batch Size:
Yield:

Main

AmountIngredient
Gelatin Sheets
Watercold
Heavy Cream
Granulated Sugar
Water
Egg Yolks
Mascarpone
Lemon Zest½ tsp
Scaled ingredient total1,372.5 g

Prep Method 5

  1. 1.Bloom the gelatin in cold water; the gelatin will absorb the majority of the water.
  2. 2.Whip the cream to soft peaks and set aside.
  3. 3.Make a pâte à bombe with the sugar, water, and egg yolks; whip until 110°F (43°C).
  4. 4.Melt the bloomed and drained gelatin and add it to the slightly warm pâte à bombe to combine. Add the mascarpone and zest to the pate à bombe mixture and whisk until smooth, scraping down the bowl as necessary.
  5. 5.Fold in the whipped cream.

U of M Equivalency

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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
Gelatin SheetsThis ingredient is not yet set with a purchase cost and unit—
WaterThis ingredient is not yet set with a purchase cost and unit—
Heavy Cream$2.6125
Purchase item nameGreat Value Heavy Whipping Cream, 32 oz Carton
Purchase cost$4.74
Purchase unit32 ounce_mass
Date added2026-08-08
Item ID #10450340
Vendorwalmart
Granulated Sugar$0.2901
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
WaterThis ingredient is not yet set with a purchase cost and unit—
Egg YolksThis ingredient is not yet set with a purchase cost and unit—
MascarponeThis ingredient is not yet set with a purchase cost and unit—
Lemon ZestThis ingredient is not yet set with a purchase cost and unit—
Total Yield1,370 g
Total Cost$2.9026
Cost Per G:$0.0021

Partial estimate; unpriced ingredients are excluded. 51% of ingredient weight is priced.

5 costing issues
  • Gelatin Sheets: no active USD purchase price with a convertible package size
  • Water: no active USD purchase price with a convertible package size
  • Egg Yolks: no active USD purchase price with a convertible package size
  • Mascarpone: no active USD purchase price with a convertible package size
  • Lemon Zest: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data4 of 8 connected
✓Heavy CreamCream, heavy500 g›!MascarponeAdd nutritional data500 g›✓Granulated SugarSugars, granulated200 g›✓Egg YolksEgg, yolk, raw, fresh60 g›!WaterAdd nutritional data50 g›!WaterAdd nutritional data50 g›!Gelatin SheetsAdd nutritional data10 g›✓Lemon ZestLemon peel, raw2.5 g›

Nutrition Facts

Serving size100 g

Amount per serving

Calories190

% Daily Value*

Total Fat 14g
18%
Saturated Fat 8g
39%
Cholesterol 85mg
28%
Sodium 10mg
0%
Total Carbohydrate 16g
6%
Dietary Fiber 0g
0%
Total Sugars 0g
Protein 1g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 56% mapped. Scaled batch: 2644 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details