Friday, July 5, 2013

Cheese Berry Mousse


  • 300g Sara Lee Frozen Fresh Raspberries (put aside some berries for decorating)
  • 500ml whipped cream
  • 2 tablespoons cocoa powder
  • 2 tablespoons orange cognac
  • 250g packet Philadelphia cream cheese
  • 4 tablespoons caster sugar
  • Chocolate curls, to serve

  1. Step 1
    Let fruit stand at room temperature for 10 minutes to defrost. Break fruit up with a fork. Set aside.
  2. Step 2
    Mix together whipped cream, cocoa and cognac. In a separate bowl mix together the Philadelphia cheese and sugar until soft. Add cream mix to Philadelphia cheese mix. Mix until light and smooth.
  3. Step 3
    Layer crushed raspberries and mousse in long-stemmed serving glasses. Top with chocolate curls. Decorate with whole frozen raspberries. Serve.

    Tip: Use a piping bag to evenly layer the mousse in the cups

2 comments:

  1. David where can I find orange cognac?

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    Replies
    1. Roushing!!! How are you? :)

      I can't find it either but I use a good substitute which is Rum haha

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