YIELD: 6 servings 1 lb. Mascarpone cheese 1½ oz. pasteurized egg yolk product (equivalent of 3 egg yolks)⅔ cup sugar½ cup hazelnut liqueur 6 oz. pasteurized egg white product (equivalent of 5 egg whites)1 cup chopped, toasted hazelnuts mint sprigs, for garnish 1. In a large bowl, beat cheese, egg yolk product, sugar and liqueur until light and airy. 2. In another bowl, whip egg white product until stiff. Gently fold egg whites into cheese mixture. 3. Pour into individual ramekins or ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.