Raspberry Cheesecake Mousse

Raspberry Cheesecake Mousse



    15 oz (3 1/2 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


    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


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.
    Pour 3 Tbsp water into a small microwave safe bowl, sprinkle gelatin evenly over water then let rest 5 minutes. 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).
    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. 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). 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 then 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. Fold in 1/3 of the whipped cream mixture, then add remaining and fold just until combined. Transfer to refrigerator while preparing crust layer (don't chill longer than 30 minutes you don't want it to set).

For the crust and assembly:

    In a medium mixing bowl stir together graham cracker crumbs and sugar. Pour in butter and using a fork, stir until evenly moistened. Divide mixture among 10 dessert cups and lightly press into an even layer. Working in batches add mousse to a piping bag fitted with a large round tip and pipe over crust layer in cups (it will be slightly runny so you can just hold a spatula over opening while moving bag from cup to cup). Repeat with remaining mousse. Cover cups with plastic wrap and chill in refrigerator 3 hours until set.

If adding the toppings (add these just before serving):

    In a medium mixing bowl using an electric hand mixer whip heavy cream until soft peaks form, add in sugar and whip until stiff peaks form. Transfer to a piping bag fitted with a large star tip then pipe cream over mousse. Add 1 - 2 raspberries to each then garnish with mint leaves.

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