Craving for mousse, search my fridge and found that I have cream cheese and thickened cream. Yesterday, I bought the colourful sprinkles and raspberries. Then in my pantry some leftover icing sugar, glucose syrup. Today, I am experimenting garnishing the cocktail glasses with colourful sprinkles and glucose.

Google: “A mousse is a soft prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savoury. Mousse is made by folding beaten egg whites or whipped cream into a cold milk and sugar base. Unlike pudding, mousse is not cooked and the addition of air to the mixture leads to a fluffier consistency and lighter texture. Mousse is typically served chilled or frozen.”

“The creaminess of the mousse comes from the incorporation of air into the mixture during the whipping process, which creates a light and fluffy texture. The whipped cream and egg whites also provide fat and protein, which give the mousse its rich and smooth mouthfeel. Mousse recipes that use raw eggs should be modified by heating the milk, eggs and sugar to 160 degrees F. Hillers recommends any recipe calling for raw eggs should be modified to either heat the eggs or to substitute a modified egg product. If your recipe can’t be modified, Hillers advises finding a substitute recipe.”

“A mousse consists of a base (the main flavour), a binder, and a lightener. The base can be fruit puree, custard, or chocolate. The binder (which obviously holds it all together) is usually gelatin or pectin.” I am glad to try different ingredients. It was creamy, creative, colourful and delicious. Let’s explore the creative flavour and method of the mousse!!!

Ingredients

250g Cream Cheese, softened
250 ml thickened cream
3/4 c icing sugar
2 Tsp lime juice
glucose syrup, grease the cocktail glasses
250 g raspberries, wash and dry for garnish
colourful sprinkles, garnish the cocktail glasses

Method

Chill the mixing bowl, a metal bowl and beaters that you will use. This gives you the greatest volume anytime you whip cream. Beat cold thickened cream on medium-high speed until stiff peaks form, being careful not to over-whip.  Put mixing bowl in fridge and chill for 2-5 minutes. Keep the cream covered so it doesn’t dry out. Wash the beaters clean, and dry. Chill the metal spoon that you will use to spoon out mousse later.

In the metal chilled bowl, beat the softened cream cheese, icing sugar and lime juice on medium speed until smooth and well combined, about 2-4 minutes. Now bring out the chill whipped cream from fridge. Gradually add the whipped thickened cream and combine well. Put mixing bowl in fridge and chill until ready to serve. Keep the mousse covered so it doesn’t dry out.

Just before serving about 20 minutes, pour some colourful sprinkles onto a plate, spread some glucose on the 4 glasses. Flip the glasses over onto the colourful sprinkles on plate, slightly turn the glasses to catch the sprinkles onto the glucose. Now bring out the mousse and the metal spoon. Use the cold chilled spoon to spoon the mouse onto the glasses. Sprinkles some more colourful sprinkles on top of the mousses and place raspberries on top. Enjoy!!!

Notes: you can use either a cream cheese block or tub. I use soft cream cheese (the spreadable sold in the tub). You can add puree fruits, oreo crumbs or chocolate sprinkles. You can use any fruits, lemon juice instead of lime or vanilla essence.

https://helenscchin.com/2024/06/25/cream-cheese-mousse-with-raspberries-and-colourful-sprinkles/

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