Mousse and the Diabetic

22.05.2006 Helene Dujardin (Senior Editor) 1 Comment

No, no, it’s not about me suffering from self induced sweet related diabetic coma…but rather about my father- in- law who has diabetes but still would like to try some of my desserts. We have been sampling a few different mousses lately and today was such a hot day that I got inspired yet again by the wondurful Mercotte and her mascarpone mousses, but greatly tweaked them to accomodate a diabetic diet.

I tried to make them as sugar free as possible without sacrificing taste ansd texture and I think it worked. I don’t think I’d be making these instead of the regular version but the mousses were good and B. mentionned he kinda felt good knowing he was eating "less full fat/full sugar" How dare he turn all healthy/shmancy on me now?

Here is my variation. I agree they were not bad at all, I’d rather splurge on the "real ones" now and worry later…

Mascarpone Mousse: whisk 2 egg yolks (save the whites for later in the recipe) with 1/4 Splenda, add 100g mascarpone, the zest and juice of one lemon.
Soften one sheet of gelatin in cold water. Heat 50 ml. heavy cream, when the cream is hot, add the soften gelatin and sissolve.
Beat 100 ml. heavy cream to stiff peaks and incorporate to the mascarpone cream.
Beat the egg whites to stiff peaks with a Tb. of Splenda and add them to the mascarpone mousse. Layer the mousse in pretty dishes.

For the fruit gelee topping: cut some strawberries and lay them on top of the cream. In a small saucepan heat up 1/2 cup of sugar free berry jam (raspberry, strawberry, I used blackerry) and add 1/2 sheet of gelatin softened in cold water. Let cool a little bit and slowly pour on top of the mascarpone mousses. Cover with plastic wrap and let set in the fridge.