Cream Cheese Fantasy Mousse |
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Prep Time: 0 Minutes Cook Time: 68 Minutes |
Ready In: 68 Minutes Servings: 12 |
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I have great comments each time I make this mousse, you can decorate it many ways as you can see, I hope you like it. Ingredients:
for the cookie base |
150 grs. of grounded cookies |
76 grs. butter |
54 grs. sugar |
2 grs. cinnamon |
for the mousse |
25 grs. unflavored gelatine |
125 grs. water |
237 grs. sugar (divided in 3) |
2 egg yolks |
1 egg white |
300 grs. cream cheese |
1 tbsp. vanilla |
175 grs. whipping cream |
decoration |
150 grs. raspbery sauce |
boil the raspberries with some sugar, and then you pour it in the blender and add 200 grs. of neutral or transparent glacé. you can buy it in specialized stores, they put this kind of glacé on top of fruit tarts, to mantain the freshness and gliter. |
150 grs. mango sauce |
pass the mangoes and the sugar through the blender and add also the transparent glacé. |
Directions:
1. FOR THE COOKIE BASE
2. mix all the ingredients, form a paste and place it in the base of a greased round mold.
3. FOR THE MOUSSE
4. beat the cream cheese, separately beat the egg yolks with the sugar.
5. In a bowl hydratate the unflavored gelatin with the water, you can do this in the stove or untill it has a uniform texture.
6. Then add the egg yolks to the sugar and cook for 3 minutes.
7. Separately beat the egg whites till soft peaks form, add it to the mixture of the egg yolks and sugar, add 1/3 of sugar and the whipping cream and in this point add all the sugar to the wipping cream.
8. When this mixture is is ready add the soft cream cheese and tha vanilla, and at last the egg whites . incorporate everything only to mix .
9. Pour into the mold, and let it freeze
10. When it's been chilled unmold it and put it in a plate,
11. FOR THE DECORATION
12. for the decoration alternate the fruit pures of your preference with the transparent glace.
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