Lemon mascarpone flan with persimmon coulis serves 4

Looking for a sweet and bright dessert for the cold season? Mascarpone flan, twisted with lemon and topped with a persimmon coulis, is the talk of the town for good reason. The result is a silky texture, fine acidity and warm color, without the need for complicated gestures.

Why mascarpone flan is so popular this winter

Its current success is due to a winning trio: creaminess, freshness and seasonal produce. Inspired by a proposal published by Elle à Table, this version combines citrus and ripe fruit. What’s more, the family-size format is reassuring, while the lemony touch awakens the palate. The mascarpone flan can be shared and then personalized, depending on the mood of the day.

Mascarpone – Ingredients: use 250 g for a smooth, stable texture. Also, make sure it’s well chilled, as heavy cream is better able to withstand the whisk and limits graininess.

Organic lemon – Ingredients: use the juice and zest of 1 untreated lemon to preserve the fragrance. Then grate finely, without reaching the white part, to avoid bitterness.

“This dessert reassures, while adding a lively seasonal note.”

Key gestures for a melt-in-the-mouth mascarpone flan

Start by working the elements at a controlled temperature; cold helps the mixture to stay smooth. So don’t over-whisk to avoid incorporating too much air. Mix the powders first, then the liquids, to prevent lumps. After a short rest, the mascarpone flan gains in strength.

Eggs – Ingredients: count 4 units, which will gently structure the mixture. In addition, beat until frothy, but stop as soon as the mixture becomes homogeneous.

• Choose organic citrus fruit for safe zests
• Check the ripeness of the persimmon for a smooth coulis
• Use a lined mould for clean demoulding
• Chill in the fridge for precise cutting
• Adjust the sugar according to the acidity of the lemon

A suitable mould will greatly improve cooking and cutting. On the other hand, a bain-marie is useful if your oven dries out quickly. Let the flan come to room temperature before chilling. This mascarpone flan holds together better after a few hours’ rest.

Cooking, texturing and serving mascarpone flan

Gentle cooking reveals the cream without boiling it. So keep an eye on the edges: they should be set, with the core still quivering. Then, cooling fixes the whole, for a melt-in-the-mouth result. Serve chilled, then finish with a fruity coulis.

Crème liquide – Ingredients: use 20 cl full cream for the velouté. Add the cream gradually, in a thin stream, to disperse the fat evenly.

Sugar – Ingredients: start with 80 g and adjust according to acidity. Keep in mind that the sweet coulis will balance the mascarpone flan.

For the coulis, choose a soft persimmon. Peel, blend finely, then add a dash of lemon for liveliness. Passing through a sieve ensures a smooth, glossy texture. Serve on the side, so that everyone can portion as they wish.

Persimmon and lemon coulis: a perfect match for mascarpone flan

Persimmon adds round sweetness and a sunny hue. In this way, citrus balances the fruit’s natural sweetness. On the other hand, avoid persimmons that are too firm and less aromatic. Simple blending is often enough for a delicate topping.

For variety, play with the intensity of the zest. A more pronounced zest highlights the cream and reinforces the lemony finish. The contrast remains clear, without overpowering the cream. This dialogue of flavors serves to magnify the mascarpone flan.

Variations and tips for your homemade mascarpone flan

A hint of vanilla or a pinch of cardamom make a difference. In this way, the dessert gains a signature without losing its balance. At first, test small quantities, then adjust according to your taste. The consistency of the cuts comes mainly from the time they are left to rest in the refrigerator.

Cornstarch – Ingredients: use around 50 g to stabilize the mixture. Also, stir well to avoid clumping, as a fine dispersion ensures a smooth texture.

To store, wrap tightly and keep refrigerated. An overnight rest intensifies the hold and cut. Serve with seasonal fruits, such as roasted pears or candied citrus. The mascarpone flan can be adapted to suit all tastes and markets.

During the week, simplicity counts, especially when time is short. So prepare the base the day before, then finalize the topping at the last minute. The result is a clean, crisp and comforting dessert. This mascarpone flan is a natural choice from snack to dinner.

Serving on a plate enhances the textures, as the contrast between sauce and flan is obvious. A dash of coulis in the center is all that’s needed, followed by a zest on top. A hot knife gives clean, precise edges. The mascarpone flan then retains all its charm, slice after slice.

• mascarpone flan