Recipe by Chanie Apfelbaum of @Busyinbrooklyn
for the mousse:
1 cup heavy cream
8 oz. whipped cream cheese
¾ cup powdered sugar
1 teaspoon vanilla extract
1 cup chopped strawberries
for the sour swirl:
1 ½ cups powdered sugar
3-4 tablespoons water
2 teaspoon sour salt
(citric acid), or, to taste
blue food coloring
for the topping:
whipped cream
blue and pink colored sugar*
or sprinkles
DIRECTIONS
1. For the mousse, whip the heavy cream until stiff and set aside. In a separate bowl, beat the cream cheese, powdered sugar and vanilla until fluffy.
2. Puree the strawberries in a food processor or blender, leaving it slightly chunky if you want large bits of fruit or strain if you want a smooth puree. Gently fold the strawberries into the cream cheese mixture and then fold that mixture into the whipped cream. Taste and adjust sweetness by adding more powdered sugar, if needed. Place the cheesecake mousse into a piping bag.
3. In a small bowl, combine the powdered sugar, water, food coloring and sour salt. Place the
sour icing into a piping bag and pipe a swirl around the mousse cups.
4. Pipe the cheesecake mousse into the cups and top with whipped cream and colored sugar.
*if desired, mix some sour salt into the colored sugar for a sweet and sour topping.
*If you can pre-chill your bowl for 30 minutes in the freezer it helps the cream whip better!
SERVINGS: approximately six 4 oz. servings or 12 2 oz. servings (mini mousse cups)
Recipe reprinted with permission from Chanie Apfelbaum, www.BusyinBrooklyn.com
