I got this recipe from Delicious Inspiration, a great food blog I found online. It’s intended to be served as a dessert, but I paired it successfully as a filling with a Pink Champagne Cake recipe I found on Cake Cental. After several requests for it from other users, here it is for everyone to enjoy!
Valentine’s day is fast approaching, and I wanted to create a dessert that would be the perfect ending to a romantic meal. I chose raspberries because of their lovely deep color and at first thought about doing a raspberry fool, but thought that it was too simple. I thought of adding cream cheese and thus my raspberry cheesecake mousse was born! I think it’d be extra-lovely if chocolate hearts were used as a garnish instead of chocolate shavings. Of course, that part is all up to you!
- 8 ounces frozen raspberries, thawed
- 8 ounces cream cheese, room temperature
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon vanilla
- 1 tablespoon honey
- 3/4 cup heavy cream
- Whole raspberries (optional)
- White chocolate (optional)
- Using a food processor, puree the raspberries until smooth. Set aside.
In a medium bowl, beat together the cream cheese, confectioners’ sugar and vanilla until smooth. Set aside.
In a large bowl, beat the heavy cream and honey together until soft peaks form. Gently fold in the cream cheese mixture. Fold in the raspberry puree.
(Since I was using it as a cake filling, I beat the cream until it was stiff.)
Spoon into individual serving bowls and garnish with raspberries and white chocolate. Cover and chill for at least 1 hour before serving.
Yields about 4 servings.
After reading about this recipe in the comments for Pink Champagne cake I dedided to give it a try. It was a perfect pairing for the cake. I also beat the cream longer. I had plenty of leftover mousse, and my daughters gobbled it up with big smiles on their faces. The taste was great, and although I'm not personally a fan of mousse as a standalone dessert, this mousse is now my permanent filling for the Pink Champagne cake.
About how much of what size cakes will this fill? Like if I did a 1/4 sheet cake that was torted into 4 layers, would this one recipe be enough or would it need doubling?
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