Cream Cheese Fruit Mousse {gluten free}

Cream Cheese Fruit Mousse

Hey everyone!

I can’t even believe it’s already Wednesday! The time passes so quickly again! It’s great news though because my thesis is progressing, my job too and I had a great offer this week that I was really excited about! For now I can’t spill the beans, but you’ll learn about it around the second week of April

:D

I make the following dessert for my family and friends, those who love cream cheese (mostly everyone but me!). These mousses are fresh, very lemony and taste like summer! It’s also gluten free! You can add all the fruits you want. When I look at my pictures, I think that with the mousse, the strawberries and the blueberries, this dessert is very appropriate for Independence Day

;)
Just be sure you make little portions because it is quite rich with the cream cheese, whipped cream and sour cream!

Cream Cheese Fruit Mousse {gluten free}

Cream Cheese Fruit Mousse (gluten free)
Translated from à la di Stasio
Can easily make more than 12 shots

  • 1/2 cup whipped cream
  • 8 oz cream cheese, room temperature
  • 1/2 cup sour cream
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • Blueberries, washed and dry
  • Strawberries, diced
  1. In a cold bowl, whip the cream. Reserve.
  2. In a large bowl, beat the cream cheese until soft. Add the sour cream, sugar, lemon zest and lemon juice. Whip until the mixture is homogeneous. Fold the whipped cream in the mixture.
  3. At the base of each shot glass, add about 1/2 tablespoon of strawberries.
  4. Fill a pastry bag with the cream cheese mousse.
  5. Pipe a layer of cream cheese mousse.
  6. Add about 5-6 blueberries (more or less depending on their size).
  7. Add another layer of 1/2 tablespoon of strawberries.
  8. Continue layering by repeating the last 3 steps.
  9. Add some blueberries and a slice of strawberry on top of each shot.
  10. Refrigerate at least two hours.

Cream Cheese Fruit Mousse {gluten free}

Maraschino Cherry Mousse with Browned Butter Brownies

Cherry Mousse with Browned Butter Brownies

Hello everyone!

So you liked the fortune cookies, huh? They were incredibly popular

:D
Thanks for liking and sharing and trying them yourself! I love to see what you come up with!

Today, I have a delicious, relatively easy but time consuming, dessert. I did have some problems with these though :

First, I used this cheesecake pan. It’s not the best tool to do these except if you have a cookie cutter of the exact same size of the cups. You can see on my pics that the brownies aren’t the good size so the mousse found a way to the bottom!

Second, the mousse recipe I used had no cream and it separated a little. There was cherry juice dripping out of the pan into my fridge! I don’t know if I did something wrong with the recipe or if it’s suppose to be that way. I did substitute the egg whites of the original recipe by meringue powder, but I’m not sure it contributed to this problem.

Maraschino Cherry Mousse with Browned Butter Brownies

Finally, I wouldn’t use the same chocolate topping as I did, it’s cute, but it would be as cute with a malleable topping instead of this hard-rock chocolate. Why you shouldn’t do this? Because there is no elegant way to eat the mousse with it (trying to cute the chocolate your mousse is crushed and destroyed!)  

;)
Oh except if you take out the chocolate first and then eat the mousse!

On the bright side, there is a very great discovery with these mousse : the brownies recipe is A-MA-ZING. We ate the leftovers with apple and raspberry coulis, simply delicious!

Maraschino Cherry Mousse with Browned Butter Brownies
Yield : 12 mini mousse

Browned Butter Brownies (I used half of this recipe)
Recipe from Something Swanky

  • 2 1/2 sticks salted butter
  • 2 1/2 cups granulated sugar
  • 1 1/2 cups cocoa powder
  • 1/2 teaspoon salt
  • 1 tablespoon water
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 1 cup all purpose flour

Cherry mousse (I used half of this recipe)
Recipe adapted from Williams-Sonoma

  • 1 1⁄4 teaspoon unflavored gelatin
  • 2 tablespoons cold water
  • 1 jar maraschino cherries, drained (keep 1/8 cup of juice)
  • 1/8 cup maraschino cherry juice
  • 1/8 cup water
  • 4 teaspoons meringue powder
  • 4 tablespoons warm water
  • 1⁄4 teaspoon lemon juice
  • 2 tablespoons superfine sugar (I used granulated)

Chocolate icing
I propose you use this recipe.  But if you want to do exactly what I did (with the mess it creates when you eat it!) here is  the recipe :

  • 4 squares (4 ounces) semisweet chocolate, coarsely chopped
  • 2 tablespoons butter

Decorations

  • Pink chocolate

 For the brownies

  1. Preheat oven to 350 degrees.
  2. Prepare a 9×13 (use a smaller pan if you do half the recipe) baking dish by spraying with non-stick cooking spray and lining with parchment paper leaving an overhang on both sides.
  3. Melt butter in a large saucepan over medium high heat. Stir constantly until butter has reached a light brown color and little “bits” have formed.
  4. Pour the butter into the bowl of a stand mixer. Add the sugar and cocoa powder and beat until smooth, almost creamy.
  5. Add the salt, water, and vanilla. Add the eggs, one at a time, mixing in between each addition.
  6. Add the flour and mix well. Batter will be very thick.
  7. Use a spatula to spread batter in the pan. Bake for 25-30 minutes (about 15-20 minutes for half the recipe) until toothpick inserted comes out clean.
  8. Using the parchment paper overhang, lift the brownies and let cool on a cooling rack.

For the mousse

  1. In a small bowl, combine the gelatin with the cold water to soften.
  2. In a small saucepan over medium heat, warm 1/8 cup water with 1/8 cup maraschino cherry juice to just below the boiling point. Remove from heat, add the gelatin and stir until it dissolves.
  3. Puree the maraschino cherries in a food processor until smooth.
  4. Whisk the gelatin mixture into the puree until blended. Let cool for 10 minutes.
  5. In a large bowl, using an electric mixer, beat the meringue powder and the 4 tablespoons water until foamy. Add the lemon juice and continue beating until soft peaks form. Gradually add the sugar and continue beating until stiff, glossy peaks form. Using a rubber spatula, fold in the cherry mixture.

For the chocolate icing
In a bowl, melt the semisweet chocolate and the butter over a boiling pot of water.

For the decorations
Line a cookie sheet with either parchment paper or waxed paper. In a double boiler, melt the pink chocolate. Transfer to a piping bag fitted with a tip #2. Pipe 12 hearts (or more). Let cool.
** You could also top with a maraschino cherry

Assembly

  1. Line each cups of the cheesecake pan with waxed paper.
  2. Cut out 12 rounds in the brownies (I used the removable bottom of a cup and cut all around it with a knife) and place them inside the prepared cups.
  3. Divide the maraschino cherry mousse evenly in each cups. Let cool in the fridge for about 4 hours.
  4. Pour the chocolate icing evenly over the mousses.
  5. Place a pink heart in the middle of each mousse. Chill again until set.

Enjoy!

Maraschino Cherry Mousse with Browned Butter Brownies

Turtle Mousse Cups

turtle-cups

Hi everyone!

Hope you are doing well

:D

This week I wanted to do a dessert inspired by the Turtle chocolates (mostly because I have so many pecans at home!). About every step of this recipe went wrong but fortunately they turned out very yummy at the end!

For one, I completely messed up the first caramel mousse I tried (recipe from Leite’s Culinaria)! It tasted good but looked disgusting! Must go with my inability to do caramel! The second recipe, the one you see on the photo was delicious even if it didn’t taste a lot like caramel and didn’t have a mousse texture! I must have done something wrong like, for example, not respecting the amount of sugar

;)

Then I had trouble with my crust (getting them out of the tin), and then with my caramel drizzle and finally, OH! Chocolate drizzle went perfectly well (and chopping pecans too!) !

;)

It was very good anyway! Maybe you’ll be luckier than me! Enjoy!

Turtle Mousse Cups

Turtle Mousse Cups
Inspired by A Subtle Revelry 
Yield 12 cups

Chocolate Crust
From Love and Olive Oil

  • 1 1/2 cups chocolate cookie crumbs
  • 6 tablespoons unsalted butter
  • 1 ounce dark or semisweet chocolate, chopped (I just had unsweetened chocolate so I added 2 tablespoons of sugar)

Microwave butter together with chocolate until chocolate is melted and smooth, stir occasionally. Add to cookie crumbs and mix with a fork or a food processor.

Firmly press crumb mixture into the cups of a muffin tin (12 muffins). Press the crust firmly into the bottom and sides of the pan. Refrigerate for at least 30 minutes to allow the crust to set. I had trouble taking them out of the tin, just run a little hot water under the tin, pat a little and they will come out. They are delicate so be gentle

;)

Caramel Syrup (you need 1/4 cup of this syrup for the mousse recipe)
From Sugarlaws

  • 2 cups sugar
  • 1/2 cup water
  • 1 cup water

In a small saucepan, mix 1/2 cup water and sugar together, then turn on heat to high. Cook until mixture is amber.

When color is achieved, cover the saucepan with tin foil and make a small hole in the cover. Pour 1 cup of water through the hole. After the caramel stops exploding, whisk over medium heat until the consistency is even and syrup has reduced slightly. Set aside and allow to cool.

Caramel mousse
From Sugarlaws

  • 1 cup heavy cream
  • 1/3 cup sugar (I put 4 tablespoons, but don’t do it even if it will be very sweet!)
  • 1 vanilla bean, seeds scraped out (I used about 1 teaspoon vanilla extract)
  • 1/4 cup caramel syrup at room temperature

Whip the seeds of the vanilla bean and heavy cream until the cream holds soft peaks.  Fold the caramel syrup into the whipped cream gently, until evenly combined.  Refrigerate to chill for at least 2 hours.

Assembly

  • Pecans, chopped
  • Caramels or caramel sauce
  • Milk Chocolate Chips

(Go according to your taste for the amount of garnish!)

Pipe the mousse in the 12 cups. Add pecans on top. Drizzle with melted chocolate and melted caramels or caramel sauce.

If you melt caramels, microwave them with a little cream. Stir until smooth and runny enough to drizzle.

Turtle Mousse Cups

Cookie and Cream White Chocolate Mousse

Cookie and Cream White Chocolate Mousse

Hey everyone!

Hope you are all having a great time, at work, at school, at home, etc

;)
I cannot say I’m having that great a time this week but vacations are coming.
:D
I’m going to see the ocean for the first time in my life!!! I guess at 26 it’s not too early
;)
Punta Cana here we come!

This mousse was inspired by a delicious dessert we ate at Disney World, the Oreo Bon Bons. Apparently it’s one of their signature desserts and it’s available at The Cape May Cafe only (Beach Club Resort). It was very good and this mousse is too! But I found that it’s better the day after you make them!

Cookie and Cream White Chocolate Mousse

Cookie and Cream White Chocolate Mousse
Adapted from Pastry Pal 

1/2 cup milk
6 oz white chocolate, chopped
1 teaspoon powdered gelatin
2 tablespoons water
3/4 cup heavy cream
9 whole Double Stuff Oreo cookies (you can go with simple, but, you know, it’s not the same

;)
)
6 Oreo cookies crumbled (without the stuff, 12 cookies in fact)
9 tiny Oreos and about 1/2 cup whipped cream to garnish

1. Prepare the mousse collar. Cut 9 pieces of wax paper of approximately 6.5 inches (16 cm) by 4 inches (10 cm). Place each Oreo Cookie in a pan line with parchment paper. Wrap a waxed paper collar around the base of each Oreo, keeping bottom flush with baking sheet (Example with Neapolitan Mousse). Secure each collar with tape. Try to make them very tight because the mousse will be runny when you pour it.
2. Bloom the gelatin. Sprinkle the gelatin over the cool water and allow to bloom
3. In a saucepan, simmer the milk. Add the gelatin and let it dissolve.
4. Pour the gelatin/milk over the white chocolate. Whisk it up until smooth.
5. Whip the cream to soft peak stage and fold a third of it in the chocolate to lighten. Fold the remaining cream and add the cookie crumbs.
6. Pour over each Oreos using a funnel.
7. Refrigerate until set then garnish with whipped cream and a tiny Oreo.

Cookie and Cream White Chocolate Mousse

Mousse au chocolat

Neapolitan Layer Mousse Cake

neapolitan-mousse2

Hey everyone!

I’m so excited I did this recipe! I’m feeling like a real baker or more like a real bakery owner (I just see single serving mousse cakes in bakeries that’s why)

;)
And it was goooooood! It’s beautiful too, is there a better  color combination for desserts than the Neapolitan one? I really don’t think so! Ok so I won’t hide that it’s quite long to do, it’s not that hard but it takes a lot of time (much more time if you count the dishwashing you will need to do afterward, but hey it’s always like that!). It’s so worth it though! And you will show them to everyone and they will be like “What??!! there is no way you did THAT”! And yes, you did
;)

neapolitan-mousse

Neapolitan Layer Mousse Cake
Recipe adapted from Inspiring the Everyday

You will need waxed paper and scotch tape. I took waxed paper because the scoth tape didn’t stick to parchment paper :S

neapolitan-mousse2

Chocolate Cake
Honestly, I took a boxed cake for this one. But I would suggest you use your most chocolaty cake recipe because it will be much much better with the other two flavors. Bake your cake in a 9 x 13 pan lined with parchment paper. Bake until a toothpick inserted in the center of the cake comes out clean. Transfer to a cooling grid and let cool completely. Once cool, use a round cookie cutter and cut as many shapes as you can. My cookie cutter was about 2 and a half inch diameter and I made 9 mousse cakes. I cut the top of some of them because I tough they were either too high or too uneven.

Then you will prepare the mousse collar. Put each cake in a cookie pan line with parchment paper. Wrap a waxed paper collar around the base of each cake, keeping bottom flush with baking sheet. Secure each collar with tape. They will look like that (mine were a bit tall!):

collar

Prepare the vanilla mousse (you will need a quarter of this recipe)


Vanilla Mousse

4 cups heavy cream
1 cup granulated sugar
4 teaspoons vanilla extract
3 teaspoons unflavored gelatin powder (add a little more, I found my mousse a little too soft, it even flatten a little under the weight of the strawberry mousse once the collar removed)
½ cup cool water
½ cup heavy cream, slightly warmed

Sprinkle the gelatin over the cool water and allow to bloom.
Meanwhile, in a bowl combine the cream, sugar and vanilla extract.
Beat just before soft peaks form.
Heat the gelatin over simmering water. Wait for it to dissolve.
Remove from heat and warm the remaining cream (slightly warmer than room temperature).
Combine the gelatin and warmed cream.
Pour this mixture over the whipped cream and fold in.
Next, pour vanilla mousse over the cakes and spread evenly.
Chill for an hour to set mousse.
Prepare the strawberry mousse (you will need a quarter of this recipe)

neapolitan-mousse4

 A vanilla mousse cake only

;)

Strawberry Mousse
3 cups cream, whipped to soft peaks
1 ½ cups strawberry purée
3 ¾ teaspoons gelatin
¾ cup water, cool

Bring strawberry puree to a boil and remove from heat; cool.
Place gelatin over the cool water and allow to bloom.
Meanwhile, beat the cream until soft peaks form as before.
Heat the gelatin over simmering water.
Remove from heat and stir in the warm strawberry puree.
Next fold the gelatin/puree mixture into the whipped cream.
Spread onto the vanilla mousse cake. Chill cake again until set.

Remove each collar and decorate with either chocolate ganache or strawberry puree.

neapolitan-mousse3