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Raspberry Cheesecake Mousse

Wednesday, February 13, 2019 Edit
Anyway it ended up not having enough flavor for me (even after simmering and reducing the strawberries and therefor concentrating the strawberry flavor) so I ended up having to add a strawberry sauce to the top of them. They were good, just not as good as I knew raspberry would be plus they took more effort. 
Raspberry Cheesecake Mousse


INGREDIENTS 
Mousse
  1. 15 oz (3.5 cups) fresh raspberries
  2. 2 tsp gelatin powder
  3. 3 Tbsp (45ml) cold water
  4. 1 1/2 cups (355ml) heavy cream
  5. 12 oz (340g) cream cheese, softened
  6. 2 1/4 cups (260g) powdered sugar, divided
  7. 1 tsp vanilla extract
  8. Red food coloring, optional
Crust
  1. 1 cup (120g) graham cracker crumbs (8 full sheets)
  2. 2 Tbsp (26g) granulated sugar
  3. 1/4 cup (56g) unsalted butter, melted
Topping (optional)
  1. 3/4 cup (175ml) heavy cream
  2. 2 Tbsp (26g) granulated sugar
  3. 10 - 20 fresh raspberries
  4. Mint leaves
Instructions
  • For the mousse: Pulse raspberries in a food processor until well pureed. Force puree through a fine mesh strainer into a bowl to remove seeds (you should have 1 1/3 cups puree). Set aside.
  • Pour 3 Tbsp water into a small microwave safe bowl, sprinkle gelatin evenly over water then let rest 5 minutes. 
  • Heat gelatin mixture in microwave on high power for 30 seconds. Remove and whisk for 1 minute, let cool 4 minutes until just warm (don't let it cool completely or it may start to set).