Mixed Berry Mousse Recipes

Steps:

• Puree berries.
• With a mixer blend cream cheese, sugar and berry puree.
• In a separate bowl whip the cream.
• Fold into berry mixture.

Steps:

• COMBINE cookie crumbs, oats and brown sugar in medium bowl. Stir in melted butter with a fork until evenly moistened. Press into 8-inch springform pan.
• BEAT 1 cup heavy cream until stiff peaks form. Beat in 2 tablespoons sugar and vanilla. Place cream cheese on microwave-safe plate. Microwave on HIGH 15 to 20 seconds or until very soft. Add to whipped cream, beating until smooth. Pour boiling water over gelatine in small bowl. Stir about 2 minutes or until gelatine is completely dissolved. Beat into cream cheese mixture until blended. Stir in 3/4 cup preserves. Spread over crumb crust. Chill 2 hours or overnight.
• BEAT remaining 1/2 cup heavy cream until stiff peaks form. Beat in 1 tablespoon sugar. Place in resealable plastic bag. Cut small corner off bag. Remove outer rim of pan. Place dollops of whipped cream around outside edge of cheesecake. Stir remaining preserves with fresh mixed berries in small bowl. Spoon evenly in center of cheesecake.

Steps:

• Mix berries with powdered sugar and Creme de Cassis. Let stand while you prepare the rest of the dessert.
• Bring 1 cup of heavy whipping cream to a boil.
• Turn off heat, and add white chocolate to cream. Carefully stir until chocolate is completely melted.
• When chocolate-cream mixture cools to room temperature, add egg yolks and beat briskly.
• Whip the remaining 2 cups of cream, and fold into chocolate mixture.
• Dip the Lady Fingers in the lukewarm coffee.
• Prepare the dessert cups: place a layer of soaked lady fingers.
• Spoon on top a layer of mixed berries. Use only the berries, without the accumulated liquid. Save the liquid for later.
• Top with a layer of white chocolate mousse.
• Refrigerate for at least 4-5 hours.
• Just before serving, drizzle on top a little of the berry mixture liquid.

Steps:

• Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour. , Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Spoon into dessert dishes. Cover and refrigerate until set, 1-2 hours.

Steps:

• For Mousse:
• Place 2 tablespoons water in small bowl. Sprinkle gelatin over; let stand 10 minutes to soften. Whisk yolks, syrup and 4 tablespoons water in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 160°F, about 7 minutes. Remove from over water. Add gelatin mixture to yolk mixture; whisk to dissolve. Using electric mixture, beat mixture until cool and slightly thickened, about 8 minutes. Whip cream and maple flavoring in large bowl to medium-stiff peaks. Fold yolks mixture into whipped cream. Divide among 6 glasses. Cover; chill until mousse sets, about 4 hours. (Can be made 1 day ahead. Keep chilled.)
• For Compote:
• Puree raspberries in syrup in processor. Strain into heavy large saucepan. Boil 1 minute. Remove from heat. Add remaining berries; stir gently just until coated with sauce. Cool completely (berries will thaw as they sit). Spoon over mousse. Garnish with mint.

Steps:

• In a pan of simmering water, add the mixture of frozen berries and half the amount of sugar. Cook the berries until they feel soft.
• When the berries are soft, turn off the heat. Drain, keeping the juice. With the drained berries, using a processor, pulse the berries into a thick mixture, pour into a bowl and leave to cool
• Separate the eggs. Using the egg whites only and the 1/2 - 1 tbsp of fresh lemon juice (depending on your own taste), in a clean food processor whisk until soft peaks form. At this stage add the last of the sugar. Whisk until firm peaks form - when the whisk leaves deep markings in the white mixture.
• Add 1 spoonful of the egg white to the mixed berries. stir the egg white in quickly until all combined.
• Now gradually fold the rest of the whites into the berry mixture. Do this slowly and carefully. Doing this too quickly will knock out all the air from the whites. Do not combine all the mixture, leave some of the whites still showing.
• To serve, spoon the mixture into 4 tall glasses. Leave to set for 2-3 hours in the fridge. You can leave them to set over night. Once set drizzle the kept berry juice over the mousse, and top with fresh berries. The berry juice is also ideal for making smoothies, Jelly, and ice cream with :) enjoy.

Steps:

• In small bowl, stir together boiling water and raspberry gelatin until dissolved.
• Place frozen strawberries in blender, pour gelatin mix over strawberries. Let stand for about 5 min. Add cream cheese to blender, puree until smooth.
• Transfer mix to large bowl. Fold in 1 cup whipped topping and zest. Spoon into pie crust.
• Refrigerate until filling is set, at least 2 hours. Before serving, spread the remaining whipped topping over pie.

Steps:

• Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't directly touch the water. Once melted, allow it to cool for 5-10 mins, then stir in the yogurt.
• Whisk the egg whites until stiff, then whisk in the sugar and beat until stiff again. Fold the whites into the chocolate mix - loosen the mixture first with a spoonful of egg white, then carefully fold in the rest, keeping as much air as possible.
• Put berries into small glasses or ramekins, then divide mousse on top. Chill in the fridge until set.