Velvety Vanilla Bean Mascarpone Cloud
A decadent, ultra-creamy dessert made with chilled mascarpone cheese and heavy whipping cream, infused with real vanilla bean specks and a hint of monk fruit sweetener. It is a rich, zero-effort indulgence that melts in your mouth without any of the carbs.
Recipe
Cook Time: 10 minutes
Servings: 4 servings
Ingredients
- •8 oz chilled mascarpone cheese
- •1 cup cold heavy whipping cream
- •1 whole vanilla bean, split and seeds scraped
- •1/4 cup powdered monk fruit sweetener
- •1/4 teaspoon fine sea salt
Instructions
- 1Place a large mixing bowl and whisk attachments in the freezer for 10 minutes to ensure they are ice cold.
- 2In the chilled bowl, combine the mascarpone cheese, powdered monk fruit sweetener, sea salt, and the seeds scraped from the vanilla bean pod.
- 3Using a hand mixer or stand mixer on medium speed, cream the mascarpone mixture until smooth and the vanilla bean specks are evenly distributed.
- 4With the mixer running on low, slowly pour in the cold heavy whipping cream along the side of the bowl.
- 5Increase the speed to medium-high and whip the mixture until stiff, velvety peaks form, being careful not to over-beat.
- 6Spoon or pipe the mixture into individual glass ramekins and chill in the refrigerator for at least 30 minutes before serving.
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