Lemon Raspberry Mousse Recipe
lemon cheesecake fluff, raspberry compote, vanilla wafer crumbles, whipped cream
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Ingredients
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Mousse and Compote
Method
Preparation
- 1
Prepare the Mousse
In a large mixing bowl, beat the cream cheese until smooth. Add the sour cream, powdered sugar, lemon juice, and lemon zest. Mix until well combined and fluffy.
- 2
Whip the Cream
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- 3
Make the Raspberry Compote
In a small saucepan, combine the fresh raspberries and granulated sugar. Cook over medium heat until the raspberries break down and the mixture thickens slightly. Remove from heat and let cool.
- 4
Crush the Vanilla Wafers
In a plastic bag or blender, crush the vanilla wafers into fine crumbs. Set aside.
- 5
Assemble the Mousse
In serving glasses, layer the lemon mousse, raspberry compote, and crushed vanilla wafers. Repeat the layers until the glasses are filled.
- 6
Top with Whipped Cream
Finish with a dollop of whipped cream on top of each serving and garnish with a few fresh raspberries if desired.