She made several recipes from the book for everyone’s enjoyment. And let me tell you…it was possibly the most delicious event I have been to in years. Maybe ever.
Heather and I kept oohing and aahing, making completely inappropriate noises as we inhaled way too much chocolate mousse. It was a little embarrassing. (Just kidding. We have no shame.)
The next day, I made her cheesecake mousse with fresh fruit and time stopped again for a few minutes.
Here, I recreated it with a red, white, and blue theme just in time for the 4th of July holiday. Versatile, fun, and freaking out-of-this-world-delicious!
BUY HER BOOK. Not a bad recipe in the bunch.
Red, White, and Blue Cheesecake Mousse
Prep time: 25 minutes
• 2/3 cup heavy cream
• 3/4 cup powdered sugar, divided
• 1 package (8 ounce) cream cheese
• 1 teaspoon vanilla
• 2 tablespoons milk
• 1 cup strawberries (about 4 large), diced
• 1 1/2 cups blueberries
In a large bowl, beat heavy cream with an electric mixer until it starts to thicken; slowly add in 1/4 cup of the powdered sugar. Continue to mix until thickened and stiff peaks form. (Do not overbeat or it will become overly thick and clumpy.) Pour into a bowl; set aside.
In the same bowl (no need to rinse out), beat the cream cheese until smooth. Continue mixing and add in the remaining powdered sugar, vanilla, and milk. Beat until well combined.
With a spatula, gently fold the whipped cream into the cream cheese mixture, until just combined.
Alternate blueberries, mousse, and strawberries in tumbler glasses. Continue layering depending on the size of your glasses.
Note: to make assembly easiest, fill a large Ziplock bag with the mousse mixture, cut off a small corner, and squeeze into the glasses.
(from the cookbook Glorious Layered Desserts)
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