Whip it, layer it, freeze it and slice it - this dessert is as simple as that! Layers of frozen vanilla mousse and shaved chocolate are served with a fresh raspberry sauce for a creamy, dreamy festive dessert.
What do I need ?
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 pkg. (425g) each: raspberries in syrup
1 tsp. corn starch dissolved in 2 Tbs (30mL) of water
1 tsp. fresh lemon juice
3 eggs, separated
1/3 cup granulated sugar
1 pkg (250 g) Philadelphia Brick Cream Cheese, softened
1-1/2 tsp. vanilla
1 lemon, grated
4 oz. Baker's Semi-Sweet Chocolate, grated
pkg. fresh raspberries for garnish
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How do I make it ?
LINE a 9 x 5-inch (23 x 13 cm) loaf pan with plastic wrap, and place in freezer.
BEAT egg yolks and sugar with electric mixer until thick and pale. Add cream cheese, vanilla and lemon rind.
BEAT egg whites until stiff peaks form; fold into cheese mixture.
SPOON half of the cheese mixture into the chilled pan; sprinkle with grated chocolate. Spoon remaining cheese mixture over chocolate, smoothing top. Cover with plastic wrap.
FREEZE for 8 hours or overnight. Unmold onto a serving plate.
PUREE raspberries with syrup.
TO serve, cut dessert into 8 slices and place each slice on raspberry sauce. If desired, serve with chocolate sauce.
REDUCE raspberries until purée in blender. Sieve and place in small casserole.
INCORPORATE cornstarch and lemon juice. Bring to boil and cook 1 minute stirring constantly. Cool. The sauce can be prepared 2 days in advance. Refrigerate in an airtight container.