Cherry
December 01, 2013
Cheesecake mousse with Meringue, Ginger crumble & Summer fruits dessert
Christmas dessert over this side of the earth normally entails a bit of traditional Christmas pud if you feel like it, but mostly, as the Christmas season is Summer here and it's nicer to have refreshing cold desserts, we love a good ol' Pavlova with lashings of cream and fruit or a nice cheesecake.
This recipe is a great one to whip up quickly, especially if you're dealing with a large host of guests for parties this holiday season. It still captures the essence of a cool kiwi summer dessert with the addition of meringue and tangy summer fruit, and also a bit of Christmas spirit with the ginger crumble. And anyways, sometimes the best desserts are simple and served in a cup.
Prep time: 30 mins
Cooking time: 12-15mins
Serves 4, halve the recipe to serve 2
Ingredients:
Ginger Crumbs:
Passionfruit pulp or any other chopped Summery fruit to garnish
4x Champagne Coupe glasses (or any other cocktail glass) for serving
Steps:
Ginger Crumbs
Cheesecake Mousse
To plate up
How cute are these champagne coupes? I've been wanting to get some for our household for awhile (pretending like we drink champagne all the time) and when I saw these Karen Walker Home ones, I thought they were simply perfect! Perfect for drinking cocktails, and perfect for serving simple desserts like this.
Feel free to change up the spice on the crumble with some nutmeg and cinnamon, and change out the fruit with cherries, to make it feel more festive!
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p.s. another dessert served in a cup
This recipe is a great one to whip up quickly, especially if you're dealing with a large host of guests for parties this holiday season. It still captures the essence of a cool kiwi summer dessert with the addition of meringue and tangy summer fruit, and also a bit of Christmas spirit with the ginger crumble. And anyways, sometimes the best desserts are simple and served in a cup.
Cheesecake mousse Recipe
Adapted from Everyday GourmetPrep time: 30 mins
Cooking time: 12-15mins
Serves 4, halve the recipe to serve 2
Ingredients:
Ginger Crumbs:
- 150g cold butter, roughly chopped
- 100g flour
- 130g soft brown sugar
- 100g oats
- 1/2 tsp salt
- 3/4 tsp powdered ginger
- 200gm Marscapone cheese
- 75ml condensed milk
- 35ml lemon juice
Passionfruit pulp or any other chopped Summery fruit to garnish
4x Champagne Coupe glasses (or any other cocktail glass) for serving
Steps:
Ginger Crumbs
- Preheat oven to 190 degrees Celsius
- Rub butter and flour together with your fingers. .Alternatively, place the butter and flour in a food processor, and blend until it resembles breadcrumbs.
- Mix all other ingredients with the butter and flour.
- Spread mixture onto a baking tray and bake for 10 minutes or until golden.
- Break up with tongs and return to the oven for another 2-5 minutes or until evenly golden.
- Allow to cool.
Cheesecake Mousse
- Beat the marscapone cheese, condensed milk, and lemon juice with an electric stand mixer or electric beaters until combined. Place in fridge to chill for 5-10 mins.
To plate up
- Place a 3 or 4 tablespoons of the ginger crumble on the bottom of your glass, top with a quarter of your cheesecake mousse mixture (piped or just drop in with a tablespoon).
- Sprinkle over some more ginger crumble and also some crushed meringue nest.
- Place your chopped summer fruit to garnish on each glass and serve. I used mango and passionfruit on one and also cherries on the other
X
p.s. another dessert served in a cup
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