Curried Cream Cheese Spread Snaffles Mousse Recipes

Steps:

• Beat together the cream cheese and confectioners' sugar, in a large bowl, with an electric mixer on medium speed until well combined, about 2 minutes. Add in the sour cream, vanilla bean seeds and a pinch of salt and beat on medium-high speed until well combined, about 3 minutes.
• Dissolve 1 teaspoon gelatin in 1 tablespoon hot water and beat into the cream cheese mixture.
• Mix the crushed graham crackers, butter and granulated sugar in a small bowl until moist.
• Spoon the graham cracker mixture into the bottom of four 6-ounce glass mason jars (don't press it down). Top with 1/4 cup of the cream cheese mixture, then 2 tablespoons of jam, spreading it all the way to the side of the jar, then another 1/4 cup cream cheese mixture. Refrigerate until set, about 2 hours. Garnish with fresh berries and mint.

Steps:

• In a small bowl, beat cream cheese and curry until smooth. Spread in an ungreased 9-in. pie plate. Top with chutney; sprinkle with pecans and bacon. Serve with bread or crackers.

Steps:

• In a large bowl, beat cream cheese, confectioners' sugar, vanilla and lemon zest until fluffy. Fold in whipped cream. Divide among 12 dessert dishes. Cover and refrigerate at least 2 hours., Meanwhile, preheat oven to 375°. Combine cracker crumbs and sugar in a small bowl; add butter and mix well. Press to a 1/4-in. thickness on an ungreased baking sheet. Bake until lightly browned, 10-12 minutes. Cool completely. , Just before serving, crumble graham cracker mixture; sprinkle over mousse. Top with strawberries if desired.

Steps:

• Blend all ingredients in a blender until smooth. Pour through a fine sieve into a 1-quart glass measure, then pour into ramekins.
• Chill, covered, until set, about 8 hours. Serve mousse in ramekins.

Steps:

• Mix the half-and-half and cheese in an electric blender, adding about 1/2 a cup of cheese at a time.
• Place this mixture in the top of a double boiler over hot, but not rapidly boiling water. Heat and stir until the mixture is smooth and all of the cheese is melted. Remove from heat, and cool at least 10 minutes.
• In the mean time whip the heavy cream until stiff and season it with the Worcestershire sauce and Kirsch. Fold the seasoned whipped cream lightly into the cheese mixture. Pour into a mold or a bowl that has been rinsed in cold water and chill until firm (best overnight).
• Unmold and serve.

Steps:

• Put the cream cheese, beef broth, curry powder and garlic in a blender and puree until completely smooth. Adjust the seasoning with salt and pepper to taste. Using a rubber scraper, divide the mixture among 6 small ramekins or other individual cups and refrigerate them for at least 2 hours or overnight.
• Remove the cups from the refrigerator 1 hour before serving. Top each serving of mousse with a spoonful of caviar and serve with crackers.