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Prep Time 10 mins
Cook Time 0 mins
Resting Time 1 hr 15 mins
Total Time 10 mins
Course Breakfast, Dessert, Snack
Cuisine French
Servings 10 slices


  • Scale
  • Mixing bowl
  • Zester
  • Saucepan
  • Whisk
  • Strainer
  • Stand mixer with whip
  • Cling wrap


  • 125 g Whipping cream 35% millk fat
  • 2 pieces Green lemon zests
  • 25 g Egg yolk The yolk of one egg
  • 27 g White sugar
  • 2 g Gelatin (1 sheet) Gold strengh (200 bloom)*
  • 110 g Mascarpone


  • Reheat the whipping cream and add the lemon zests. Let it infuse for 15 minutes.
  • Soak the gelatin in cold water for 15 minutes.
  • Mix the egg yolk and sugar. Add the warm infused cream.
  • Preapre a "crème anglaise": pour the mixture back into the saucepan and simmer over low heat. It should thicken slightly and coat the back of a spoon*. The temperature should not exceed 84°C.
  • Strain the crème anglaise.
  • Wring gently the gelatin and dissolve it in the crème anglaise.
  • Pour into the bowl of the stand mixer, cover with a cling wrap directly on the surface and leave to cool in the refrigerator for 1 hour.
  • Once the crème anglaise properly cool but not completely set, add the mascarpone and whip like a chantilly. If by mistake you let the cream set, you can leave it at room temperature for 30 minutes before adding the mascarpone.


Please refer to the Montage section below.
*Please refer to Essentials page.
Keyword Cream, Mascarpone