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
- 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.
- 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
