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After all the bakes I have done this summer I needed something a little lighter and fresher. I instantly thought of mousse. I love the stuff. So fluffy and tasty, like eating a delicious little cloud. Trying to hold onto a little more of summer, I used raspberry and lemon as my mousse flavours, and who can turn down cheesecake? My kids love this Raspberry Lemon Cheesecake Mousse, and since it’s not packed with sugar, I don’t mind.
The Mousse:
The first time I made the raspberry mousse, I boiled the raspberries and blended them, assuming that it would destroy the seeds, but I wasn’t a big fan of the texture. The next time I made it, I cooked the raspberries separately and strained out the seeds. I prefer the mousse without the seeds, but the choice is entirely up to you. The lemon mousse is the one that has the cream cheese in it so it is made a little differently, but still pretty simple. To avoid getting cream cheese chunks throughout the mousse, I recommend running it through a blender or food processor to smooth everything out. It’s important to remember that when folding in the liquid to the whipped cream do so gently but make sure to incorporate it all, or it will separate while it is setting. If separation does occur, you can still use it, just avoid the liquidy stuff at the bottom of the bowl.
Mousse Assembly:
Cheesecake Crumble
As much as I enjoy mousse, it is a little one-note when it comes to texture. To solve this and to keep with the cheesecake idea, I made a yummy crumble that gives a little crunch and a little salt. The fun part is putting it all together. I like to use small mason jars because you can see the layers, you can store them with the lids on, and they look kind of cute. Mason jars are my choice, but there are plenty of options available. You can use wine glasses, glass dessert cups, or even ramekins. I have also used the little glass pots that I saved from a type of yogurt I purchased once. I like using glass so that the layers are visible but use what you have. To put the mousse into their vessels, I use piping bags because it’s cleaner and easier to control where the mousse goes. You don’t need to use any tip with the piping bag, just snip the end of and you are good to go.
I really love making this dessert. It’s so tasty, light, and super fluffy that it makes the perfect summer treat. The recipe for each of the mousses makes about two cups of each so you can layer them any way you want, or even just make one flavour. There are a lot of possibilities available in my Raspberry Lemon Cheesecake Mousse recipe. Good Luck and Happy Baking.
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Other Summer Recipes:
Raspberry Lemon Cheesecake Mousse
(1 votes, average: 5.00 out of 5)
Loading...This is a light, fluffy dessert that is packed with summer flavours. This is the perfect dessert for those hot summer evenings.
Ingredients
- Raspberry Mousse
- 1/4 cup cold water
- 2 tsp powdered gelatin
- 1/4 cup boiling water
- 1 cup raspberries(fresh or frozen)
- 2 tsp lemon juice
- 1 cup heavy cream
- 1 tbsp powdered sugar
- Lemon Cheesecake Mousse
- 4 oz. cream cheese ( half a brick)
- 1 lemon (zest and juice)
- 1/4 cup cold water
- 1 tsp gelatin
- 1/4 cup boiling water
- 1 cup heavy cream
- 1 tbsp powdered sugar
- Crumble
- 1 cup toasted pecans*
- 3 tbsp graham cracker crumbs
- 2 tbsp brown sugar
- 3 tbsp melted butter
- 1/2 cup powdered sugar
Instructions
Raspberry Mousse: Put the cold water into a small bowl and sprinkle the gelatin over it and set aside for 5 minutes. Cook raspberries with the lemon juice until soft a juicy. You can strain the raspberries to remove the pulp and seeds or blend them to break them up.
Set aside the raspberries and boil water in a kettle. Pour boiling water over the gelatin and add to raspberry juice is a saucepan. Cook raspberry juice and gelatin water over low heat until boiling. Set aside and cool to room temperature.
Beat whipping cream and powdered sugar until stiff peaks form. This is when you pull the beaters out of the cream, and the cream stands up at the end.
Once the raspberry mixture has cooled slowly add to the whipping cream in small batches. Fold the liquid into the whipping cream being gentle not to knock the air out of the cream. Continue until completely incorporated.
Place in the fridge for an hour, so the mousse has time to set.
Lemon Cheesecake Mousse: Put cold water into a small bowl and sprinkle gelatin over the top of the water. Set aside for 5 minutes.
Beat cream cheese in the bowl of a stand mixer or just a medium bowl. Once the cream cheese has gone creamy, add the zest and lemon juice from one lemon and beat again.
Boil water in a kettle and pour over the gelatin. Pour into the bowl with the cream cheese and mix. Pour the mixture into a blender or food processor to remove any cream cheese chunks in the mixture.
Like with the raspberry mousse beat the whipping cream to stiff peaks and gradually add the lemon cream cheese mixture and fold in.
Place in the fridge for an hour to set.
Make Crumble: Add toasted pecans, graham crackers (or graham cracker crumbs) to a food processor. Chop into fine crumbs and add melted butter and brown sugar to the food processor and pulse together.
Spread crumble onto a cookie sheet and bake at 350℉ for 10-15 minutes.
Let cool and break it up into smallish crumbs.
Assemble:Sprinkle crumble into the bottom of the serving dishes.
Using a piping bag layer the mousse in alternating flavours until the dishes are full.
Top with raspberries, whipping cream, or any leftover crumble. Feel free to top with whatever interests you.
Notes
*To toast pecans preheat the oven to 350℉ and spread pecans out on a cookie sheet. Bake for 6 minutes. If you over toast the pecans they will become bitter so don't forget about them. **For a nut-free alternative you can use just straight graham cracker crumbs
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