Marbled Cream Cheese and Cranberry Mousse
For simplicity’s sake, you can prepare this dessert in a serving bowl, in collaboration with Philadelphia. This white chocolate and cream cheese mousse is enhanced with a cranberry and orange zest coulis, and served with langue de chat cookies. Layer the mousse alternately with the coulis, combining the sweet and tangy flavours. With its beautiful […]
Ingredients
- 1/2 cup (105 g) sugar
- 4 tsp cornstarch
- 2 oranges, zest finely grated
- 1 cup (250 ml) orange juice
- 1 1/2 cups (160 g) frozen cranberries
- 4 eggs
- 1/2 cup (105 g) sugar
- 4 oz (115 g) white chocolate, chopped
- 1 block (250 g) cream cheese, softened (see note)
- 1 1/2 cups (375 ml) 35% whipping cream
- Store-bought ladyfingers or vanilla shortbread
Instructions
- In a small bowl, combine the sugar and cornstarch. Set aside.
- In a small pot over medium heat, bring the orange zest and juice to a boil with the cranberries. Simmer for 4 minutes or until the cranberries burst. Remove from the heat.
- Using a potato masher, crush the cranberries. Add the sugar mixture. Over medium meat, simmer for 1 minute while whisking.
- Strain the mixture through a sieve placed over a bowl, pressing with the back of a ladle. Compost the residue. Cover with plastic wrap directly on the surface of the coulis and let cool. Refrigerate for 2 hours or until the coulis is completely chilled.
For simplicity’s sake, you can prepare this dessert in a serving bowl, in collaboration with Philadelphia. This white chocolate and cream cheese mousse is enhanced with a cranberry and orange zest coulis, and served with langue de chat cookies. Layer the mousse alternately with the coulis, combining the sweet and tangy flavours. With its beautiful marbled effect, it’ll be the star of the dessert table.