Silky Mascarpone Whipped Eggs with Collagen Peptides

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Mascarpone Whipped Eggs with Collagen Peptides

YOUR SOLIN GENERATED RECIPE

Silky Mascarpone Whipped Eggs with Collagen Peptides

Gently whipped egg yolks and creamy mascarpone folded with collagen into a light mousse with a rich, buttery finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

335kcal
Protein
31.7g
Fat
22.7g
Carbs
1.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

20 grams Collagen Peptides

1 ounce Mascarpone Cheese

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Separate the egg yolks from the whites into two clean, dry mixing bowls.

  • 2

    Whisk the egg yolks together with the softened mascarpone cheese and collagen peptides until the mixture is pale, thick, and completely smooth.

  • 3

    Beat the egg whites in the other bowl using a hand mixer or whisk until stiff peaks form.

  • 4

    Gently fold the whipped egg whites into the mascarpone yolk mixture using a spatula, being careful not to deflate the air.

  • 5

    Transfer the mousse into a chilled serving glass or ramekin.

  • 6

    Refrigerate for at least 60 minutes to allow the dessert to set into a velvety consistency before serving.

Silky Mascarpone Whipped Eggs with Collagen Peptides

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Mascarpone Whipped Eggs with Collagen Peptides

YOUR SOLIN GENERATED RECIPE

Silky Mascarpone Whipped Eggs with Collagen Peptides

Gently whipped egg yolks and creamy mascarpone folded with collagen into a light mousse with a rich, buttery finish.

NUTRITION

335kcal
Protein
31.7g
Fat
22.7g
Carbs
1.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

20 grams Collagen Peptides

1 ounce Mascarpone Cheese

PREPARATION

  • 1

    Separate the egg yolks from the whites into two clean, dry mixing bowls.

  • 2

    Whisk the egg yolks together with the softened mascarpone cheese and collagen peptides until the mixture is pale, thick, and completely smooth.

  • 3

    Beat the egg whites in the other bowl using a hand mixer or whisk until stiff peaks form.

  • 4

    Gently fold the whipped egg whites into the mascarpone yolk mixture using a spatula, being careful not to deflate the air.

  • 5

    Transfer the mousse into a chilled serving glass or ramekin.

  • 6

    Refrigerate for at least 60 minutes to allow the dessert to set into a velvety consistency before serving.