This is a light and refreshing dessert to have in the fridge and enjoy after a dairy meal. A compote made of peaches, nectarines, or plums instead of blueberries would also pair well with this mousse.
1 8-ounce package brick-style cream cheese, at room temperature
¼ cup sour cream
¾ cup confectioner’s sugar
1 teaspoon lemon or orange zest
Blueberry Compote
1 cup blueberries
3 tablespoons sugar
1 tablespoon water
1 teaspoon lemon juice
- Prepare the cheesecake mousse. In the bowl of an electric mixer, combine cream cheese, sour cream, confectioner’s sugar, and citrus zest. Set aside.
- In another bowl of an electric mixer, whip cream until stiff. Fold in cream cheese mixture. Place mousse in individual serving cups and chill.
- To prepare the compote, combine blueberries, sugar, and water in a saucepan. Cook until they begin to break up a little. Stir in lemon juice and keep refrigerated until ready to serve.
- To serve, spoon compote over mousse.
Yield: 12 mini cups
This compote would also work well made with peaches or plums.
To plate the mousse, I put it in a piping bag (no piping tip necessary) so that I was able to pipe it neatly into the little cups. I used simple plastic shot glasses and brushed the plate with additional sauce.
For more great recipes, check out this weeks issue of Whisk by Ami
