Embrace the delightful fusion of tart raspberries and creamy cheesecake with our Frosty Raspberry Cheesecake Mousse. This recipe offers a light, airy mousse with the perfect blend of fruitiness and richness, ideal for a refreshing dessert.
Why You'll Love This: This mousse combines the tangy zing of raspberry puree with the smooth, creamy texture of cheesecake, all in a light mousse form. It's a perfect balance of flavor and lightness.
Perfect Occasion: Ideal for a summer dessert, an elegant addition to a dinner party, or whenever you need a chilled, fruity treat to brighten your day.
Ingredients:
- 90g raspberry puree
- 40g sugar
- 82g heavy cream (33% fat)
- 64g cream cheese
- 4g gelatin (220 Bloom strength)
- 24g cold water
Preparation:
- Soak the gelatin in cold water for 10-15 minutes.
- Gently warm the raspberry puree with sugar until the sugar dissolves.
- Add the swollen gelatin to the puree and stir until it's fully dissolved.
- Blend the warmed puree into the cream cheese until smooth.
- Whip the cold heavy cream to soft peaks.
- Carefully fold the whipped cream into the raspberry-cheese mixture, ensuring the mixture is not warmer than 35°C before adding the cream.
- Pour the mixture into two 14cm diameter molds and freeze for 2-3 hours.
Important Note: For cakes, prepare this layer a day in advance and keep it frozen until assembly.
Enjoy the Frosty Raspberry Cheesecake Mousse as a standalone dessert or as a delightful layer in your cakes, bringing a touch of elegance and refreshing flavor to any occasion.