Firm whipped cream folded into softened cream cheese with powdered sugar and a flavoring (lemon, vanilla), or with tahini folded in; no eggs and no cooking, it sets in glasses in the fridge, sometimes with a little gelatin, on a crumb base.
💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
2
In a separate bowl, soften the cream cheese with the powdered sugar, until smooth.
BowlSilicone spatula
💡Room-temperature cheese softens smoothly: cold cheese leaves lumps, and the hard mixing needed to break them up knocks the air out of the whipped cream.
3
Fold the whipped cream into the cheese mixture gently, in two or three additions.
⚙ FoldingSilicone spatula
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
4
Divide among serving glasses and chill at least 4 hours, until the mousse is set.
Refrigerator
410calories
4 gprotein
8 gcarbs
39 gfat
● protein 4%● carbs 8%● fat 87%
Per serving (123 g), of 4 servings
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⚖ About the ingredients
Heavy cream: measured in cup in this recipe: 1 cup = 240 g · 324 kcal per 100 g · More about Heavy cream →
Possible additions: Cream cheese · Raw tahini · Lemon juice · Lemon zest · Vanilla · White chocolate · Fruit puree · Gelatin · Hot water for the gelatin · Grated chocolate on top · Almonds on top · Raspberries for serving · Blueberries for serving · Serving (with a lemon slice and a mint leaf) · Halva · Spread · Garnish with the rest of the cookies (the whole biscuits) · Ganache layer on top (30 minutes)
