Sunday, December 9, 2018

Raspberry Cheesecake Mousse





Raspberry Cheesecake Mousse






A truly delicious treat! These irresistible mousse cups are layered with a no-bake graham cracker crust and a decadent cheesecake flavored mousse made with fresh raspberries, cream and cream cheese. What more could you want in a dessert!




Ingredients

Mousse

·         15 oz (3.5 cups) fresh raspberries
·         2 tsp gelatin powder
·         3 Tbsp (45ml) cold water
·         1 1/2 cups (355ml) heavy cream
·         12 oz (340g) cream cheese, softened
·         2 1/4 cups (260g) powdered sugar, divided
·         1 tsp vanilla extract
·         Red food coloring, optional

Crust

·         1 cup (120g) graham cracker crumbs (8 full sheets)
·         2 Tbsp (26g) granulated sugar
·         1/4 cup (56g) unsalted butter, melted

Topping (optional)

·         3/4 cup (175ml) heavy cream
·         2 Tbsp (26g) granulated sugar
·         10 - 20 fresh raspberries
·         Mint leaves




Instructions

1.   For the mousse: Pulse raspberries in a food processor until well pureed. Force puree through a fine mesh strainer into a bowl to remove seeds (you should have 1 1/3 cups puree). Set aside.
2.   Pour 3 Tbsp water into a small microwave safe bowl, sprinkle gelatin evenly over water then let rest 5 minutes. 
3.   Heat gelatin mixture in microwave on high power for 30 seconds. Remove and whisk for 1 minute, let cool 4 minutes until just warm (don't let it cool completely or it may start to set).
4.   Between stages of gelatin resting prepare whipped cream and cream cheese mixture as listed here - In a medium mixing bowl using an electric hand mixer whip heavy cream on high speed until soft peaks form. 
5.   Add in 1/4 cup powdered sugar and whip until stiff peaks form (just shake excess from beater blades, no need to wash for next step). 
6.   In a separate large mixing bowl using hand mixer, blend cream cheese and 2 cups powdered sugar until combined. Add in vanilla and red food coloring if using (I think I used about 14 drops liquid coloring) and mix until combined. 
7.   Increase to high speed and whip until light and fluffy about 2 minutes. Mix in strained raspberry puree and add in lukewarm gelatin/water mixture and mix until well combined.
8.   ……………………………….
9.   …………………………………..: full instructionshttps://www.cookingclassy.com/raspberry-cheesecake-mousse/