Raspberry Cheesecake Mousse Recipe

seeds-2908636_1920I may be the least romantic person on the planet. My husband isn’t much better and we decided a fair few years ago to not worry about exchanging valentine cards.  We do, however, try and sit down to a nice meal to mark the occasion and open a bottle of fizz (though to be fair, any day is an excuse for fizz as far as I’m concerned).
Last year, I went all out and made a rather romantic desert, if I do say so myself.  To be fair, it’s mainly romantic because I put it in a heart-shaped dish.  Otherwise, it’s just a great pudding for anytime of the year, well it is if you like raspberries….
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The following recipe makes 6 (so divide if it is for V. day and two people):
200g full fat cream cheese
75g caster sugar
2 large egg yolks
200g raspberries (fresh or frozen – I have used both in the past and either work)
125ml double cream
6 tbsp. of good quality raspberry preserves
Once you have your ingredients together, you will need to:
1. Mix the cream cheese, sugar and egg yolks together until smooth
2. Heat the raspberries on a slow heat until they are broken down
3. Add the raspberries into the cream cheese mixture
4. Whip the cream until it has formed soft peaks and then mix into the cream cheese mixture
5. Pour into serving dishes (about the size of a teacup)
6. In total, the mousse will take 4 hours to set. After a couple of hours, however, you can add the topping (step 7)
7. Warm the raspberry preserve in a pan until runny. Pour over the mouse. Leave to set for at least 10 minutes.
The mousse can be served with shortcake biscuits.
Enjoy!
Emma x
 

11 Replies to “Raspberry Cheesecake Mousse Recipe”

    1. Oh enjoy. I have promised upside down raspberry cake this year (because we are addicted to raspberries in our house) but am not sure I can pull it off.

  1. This sounds really tasty and not too difficult! I think I might give it a try when I’m done dieting. My husband loves raspberry cheesecake!
    Thank you for joining in with #RVHT

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