Raspberry and cream cheese semi cold: recipe without oven
I would like that through the photo you could capture the softness of this semi-cold raspberry and cream cheese. Surprisingly light and light in texture, it melts in the mouth, but is nevertheless an intense flavor preparation, just as raspberry really is.
Achieving that ethereal texture is not too complicated, you just have to take into account not to whip the cream in excess when mixing it with the rest of the ingredients, the rest will be done by the gelatin and the freezing period. Only then will you achieve a mousse with a perfect texture.
IngredientsFor 4 people
- Cream cheese (for the cheese mousse) 200 g
- Milk (for the cheese mousse) 50 g
- Gelatin in sheets (for the cheese mousse) 5 g
- Liquid whipping cream (for the cheese mousse) 20 g
- Liquid cream at 35% MG for semi-assembly (for the cheese mousse) 180 g
- Raspberries (for the raspberry mousse) 250 g
- Gelatin in sheets (for the raspberry mousse) 6 g
- Sugar (for the raspberry mousse) 20 g
- Cream cheese (for the raspberry mousse) 50 g
- Whipping cream (for the raspberry mousse) 200 g
How to make raspberry cream cheese semi-coldDifficulty: Medium
- Total time 36 m
- Elaboration 30 m
- Cooking 6 m
- Repose 4 h
To make the first part, which is the cream cheese mousse, we will cover four metal plate rings with transparent kitchen wrap. If we have acetate strips, we will place them around the inside perimeter of the ring to help us unmold.
To make the cream cheese mousse, we soak the gelatin sheets in cold water for a minimum of fifteen minutes. Then we mix the cream cheese in a bowl, add the milk and join everything well with some rods. We booked.
Heat the 20 grams of cream in the microwave and add the well drained gelatin. We mix this with the cheese and milk shake. In another bowl we lightly whip the cream and mix it gently to the previous mixture. We pour with a jug into the rings that we have prepared, freeze until it hardens a little.
To make the raspberry mousse, we start by hydrating the gelatin sheets in very cold water for 15 minutes. While we wash the raspberries and crush them in the glass of a mixer with the sugar.
From this raspberry puree we remove half of a glass that we will heat on the fire or in the microwave. In that part of the hot puree we dissolve the very drained gelatin sheets, and add that mixture to the rest of the puree that was at room temperature, integrating everything well. We finally add the cream cheese, stirring with a few rods.
In another bowl we semi-assemble the very cold cream with some rods, we have to beat it until it is dense and foamy, but not as well mounted as when we are going to decorate something with it. We mix it gently with the puree and cheese, stirring with a silicone spatula.
We spread the raspberry mousse on top of the frozen cheese mousse that we had previously prepared. We freeze again for a minimum of four hours. Once frozen, we unmold and leave for two or three hours in the fridge to thaw before serving.
With what to accompany the semi-cold of raspberries and cream cheese
This semi-cold raspberry and cream cheese needs little to be enjoyed. If anything, some raspberries that give it a touch of fresh fruit and give it a more intense color. This semi-cold is preserved from the time it is defrosted for 24 hours in the refrigerator, tightly closed in a container where it does not absorb odors from the rest of the food in the refrigerator.