Three Layer Cheese Mousse Recipe

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Three Layer Cheese Mousse Recipe

Ingredients
  • 180g cream cheese
  • confectioner's sugar as needed
  • 60g fine granulated sugar
  • 36ml lemon juice
  • 4 pieces gelatin
  • 260ml unsweetened whipping cream
  • blueberry jam as needed (low sugar jam or pie filling)
  • 90g graham crackers
  • 30g melted butter
  • 1 liter whipping cream
  • 1 portion finger bread

Preparation
  1. Preheat oven to 200°C, line baking sheet with baking paper, place spring form pan on, trace a circle around bottom of spring form pan, mark center, remove the finger bread batter to decorating bag with petal tip, squeeze 12 dollops from outside to the center (squeeze harder to make drops bigger when just starting, then gradually reduce size), squeeze a layer of thin drops, sprinkle with sifted confectioner's sugar, bake at upper middle rack for 8 to 10 minutes until golden brown, remove, tear off paper lightly, cool on rack.
  2. Prepare a 7 inches pie pan, wrap bottom with plastic wrap, place in a 6 inches round spring form pan, line inside with plastic.
  3. Put crackers in plastic bag, crush with rolling pin, remove to bowl, add 30g melted butter and whipping cream, stir with spatula, pour in spring form pa, press tight with spoon, chill until hard in refrigerator.
  4. Soak gelatin in ice water, rest cheese at room temperature until softened, beat unsweetened whipping cream until thick, about 50% to 60% fluffy, chill.
  5. Stir cheese and sugar in bowl in a double boiler on stove until sugar dissolves and is smooth.
  6. Squeeze water out of gelatin, melt in double boiler, mix with cheese batter and lemon juice, mix well.
  7. Stir ⅓ beaten whipping cream and method 6 until even, add remaining 2/3, stir well, remove to a decorating bag with a petal tip, squeeze half out on crust, place blueberry jam in another decorating bag, squeeze a circle in center (do not squeeze 2 cm edge).
  8. Fill (by squeezing) with remaining cheese batter, spread evenly, knock mold on table twice to loosen, chill for 2 to 4 hours, remove, coat top with blueberry jam, remove spring form pan, discard plastic liner, cover with finger bread.

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