For any mousse recipe I want to make, I always refer to my basic no-fail mousse and add to that. It never disappoints. In this version, I used strawberries for variation and color.

1 pound (2 containers) brick-style cream cheese, softened to room temperature
1 tablespoon vanilla extract
½ cup confectioner’s sugar
¾ cup heavy cream
1 cup puréed strawberries
honey graham crackers, processed to crumbs
fresh or good-quality frozen strawberries, sliced into wedges

  1. In the bowl of an electric mixer, beat cream cheese with vanilla until smooth. Add sugar and mix to combine. Add heavy cream and beat on high for 3 minutes. Mix in strawberry purée.
  2. Sprinkle graham cracker crumbs on the bottom of individual mini trifle cups. Add mixture to a piping bag and pipe into cups. Garnish with a wedge of strawberry.

Yield: 12 to 16 parfaits

For more great recipes, check out this weeks issue of Whisk by Ami