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● Luxardo Maraschino Mousse, recipe courtesy of Luxardo
For the mousse:
11⁄4 cups milk
1 cup plain yogurt
1 cup heavy cream
11⁄4 cups confectioners' sugar
2 ounces Luxardo Maraschino
2 ripe peaches, or substitute frozen peaches
1 mango, or substitute frozen
Mangoes
For the meringue:
2 egg whites
3⁄4 cup granulated sugar
For the garnish:
mango slices
strawberries, cut in 1⁄2
Peel the peaches and the mango and remove their pits. (If using frozen fruit, defrost it over a strainer to remove the excess liquid.) In a food processor, combine the peaches and mango and purée until smooth, while slowly adding in the Maraschino. Add the yogurt to the food processor and pulse to combine.
In a bain-marie, whisk together the egg whites, while adding in the sugar in 1⁄4-cup increments. Continue to whisk until stiff peaks form. Remove from the heat and continue to whisk the meringue until it cools.
Using an electric mixer, whisk together the cream and confectioners' sugar until soft peaks form. Carefully fold the whipped cream and meringue into the yogurt mixture. Divide the mousse evenly among 6 individual dessert cups and transfer to the refrigerator to chill for 2 hours. To serve, garnish each cup with a mango slice and strawberry halves. ● Serves 4
