I have great comments each time I make this mousse, because its fresh, with a light texture, also it looks beautiful! you can decorate it many ways as you can see, I hope you like it.
FOR THE COOKIE BASE 150 grs. of grounded cookies
76 grs. butter 54 grs. sugar 2 grs. cinnamon
FOR THE MOUSSE
25 grs. unflavored gelatine
125 grs. water shopping list
237 grs. sugar (divided in 3) 2 egg yolks 1 egg white300 grs. cream cheese 1 tbsp. vanilla 175 grs. whipping cream
150 grs. raspbery sauce
Boil the raspberries with some sugar, and then you pour it in the blender and add 200 grs. of neutral or transparent glacé. you can buy it in specialized stores, they put this kind of glacé on top of fruit tarts, to mantain the freshness and gliter. shopping list
150 grs. mango sauce pass the mangoes and the sugar through the blender and add also the transparent glacé
FOR THE COOKIE BASE
mix all the ingredients, form a paste and place it in the base of a greased round mold.
FOR THE MOUSSE
beat the cream cheese, separately beat the egg yolks with the sugar.
In a bowl hydratate the unflavored gelatin with the water, you can do this in the stove or untill it has a uniform texture.
Then add the egg yolks to the sugar and cook for 3 minutes.
Separately beat the egg whites till soft peaks form, add it to the mixture of the egg yolks and sugar, add 1/3 of sugar and the whipping cream and in this point add all the sugar to the wipping cream.
When this mixture is is ready add the soft cream cheese and tha vanilla, and at last the egg whites . incorporate everything only to mix .
Pour into the mold, and let it freeze
When it's been chilled unmold it and put it in a plate
FOR THE DECORATION
for the decoration alternate the fruit pures of your preference with the transparent glace.