Creole Cream Cheese Mousse with Berry Coulis

Creole Cream Cheese Mousse with Berry Coulis ingredients

• 8 oz Creole cream cheese (or mascarpone)
• 0.5 cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp fresh lemon zest
• 1.5 cups heavy cream, very cold
• 2 tbsp granulated sugar
• 2 cups mixed berries (fresh or frozen)
• 0.25 cup granulated sugar
• 1 tbsp fresh lemon juice
• 6 sprigs fresh mint sprigs
• 0.5 cup additional fresh berries

How to make Creole Cream Cheese Mousse with Berry Coulis

1. **Prepare the Creole Cream Cheese Mousse:** In a large bowl, combine 8 oz Creole cream cheese (or mascarpone), 0.5 cup powdered sugar, 1 tsp vanilla extract, and 1 tsp fresh lemon zest. Beat with an electric mixer on medium speed until the mixture is smooth and creamy, scraping down the sides of the bowl as needed.
2. In a separate, very cold bowl (chilled beforehand in the freezer for 10-15 minutes), pour 1.5 cups very cold heavy cream and 2 tbsp granulated sugar. Beat on high speed until soft to medium peaks form, being careful not to overbeat, which can cause the cream to curdle.
3. Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it, then fold in the remaining whipped cream until just combined. Be gentle to maintain the airy texture of the mousse.
4. Spoon or pipe the mousse into six individual serving glasses, ramekins, or small bowls. Cover each with plastic wrap and chill in the refrigerator for at least 4 hours, or until thoroughly set and cold. Overnight chilling is ideal for best texture.
5. **Prepare the Berry Coulis:** While the mousse chills, combine 2 cups mixed berries, 0.25 cup granulated sugar, and 1 tbsp fresh lemon juice in a small saucepan. Cook over medium-low heat for 8-10 minutes, stirring occasionally, until the berries have softened and released their juices, and the sugar has dissolved.
6. Remove the berry mixture from the heat. Carefully pour the berry mixture through a fine-mesh sieve set over a bowl, pressing the solids with the back of a spoon to extract as much liquid as possible. Discard the seeds and pulp.
7. Allow the berry coulis to cool completely to room temperature, then cover and refrigerate until thoroughly chilled, at least 1 hour.
8. **Assemble and Serve:** Once the mousse is set and the coulis is chilled, spoon a generous amount of the berry coulis over the top of each chilled Creole cream cheese mousse serving.
9. Garnish each dessert with a few additional fresh berries and a sprig of fresh mint for color and aroma before serving. This refreshing mousse is best served very cold.

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