Sumptuous, melt-in-your-mouth mousse infused with hazelnut liqueur, and strewn with toasted chopped hazelnuts. Recipe by Chef Francis Roy.

Mascarpone Mousse with Hazelnut Liqueur

1 pound Wisconsin Mascarpone cheese
1 1/2 ounces pasteurized egg yolk product (equivalent of 3 egg yolks)
2/3 cup granulated sugar
1/2 cup hazelnut liqueur
6 ounces 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.
3. Gently fold egg whites into cheese mixture.
4. Pour into individual ramekins or stemmed glasses. Sprinkle with hazelnuts. Refrigerate several hours.
5. Garnish with fresh mint sprigs just before serving.

Makes 6 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.