[:en]Today I’m going to share something different. I usually share my tricks and tips to creating a beautiful sweet table. Today, I’m going to share a recipe to one of my popular desserts that is usually on my sweet tables. It’s a cheesecake mousse, but I’ve created a special one for this post. I’ve jumped on the Unicorn bandwagon and created my very own version of the popular dessert 🙂 A Unicorn Dessert – Cheesecake Mousse!
Be a Unicorn
This unicorn dessert is so easy and versatile, it’ll be your go to for family gatherings and birthdays. Trust me when I say it’s not only simple it’s yummy! I’ll also let you in on my secret for keeping this dessert stable: gelatine. I use the ever popular KNOX Gelatine, but you can use your favorite or what is available at your local grocery store. You don’t have to add it, but if you’re creating a sweet table that will be displayed for all to see, this will make sure they keep for a bit.
To make these into unicorns, all you need are gel colors in your favorite shades. I used pink and turquoise. A few drops is all it takes. To create the beautiful unicorn hair, color some buttercream in a couple of other colors (i used purple and blue) and pipe it on. Have fun with it!
If you do try it, I’d love to hear how you liked it!
Until the next table, stay sweet!
Unicorn Dessert – Cheesecake Mousse Recipe
- 8oz cream cheese
- 3/4 cup powdered sugar
- 1 tsp vanilla
- 1 cup heavy cream
- 3 tablespoons of sugar
- 1 package unflavoured gelatine
- 1/4 cup water
Mousse
1-Pour the water in a small bowl. Sprinkle the gelatine on top of the water. Allow the gelatine to set for 2 minutes. Once set, microwave on high for 30 seconds until melted. Let stand for 2 minutes.
2- With an electric mixer or hand held mixer, beat the cream cheese on high.
3- Mix in the powdered sugar and vanilla.
4- In a seperate bowl, beat the heavy cream and sugar on high until stiff peaks.
5- Whip the gelatine and add to the cream cheese mix.
6- Fold the whip cream into the cream cheese mix.
7- You can seperate the mousse into 3 seperate bowls and color to your liking.
8- Prepare 10-12 small cups (about 5-7 oz). Add your mousse into a piping bag, and pipe into the cups. Top off with some buttercream. Refrigerate until you’re ready to serve or add to your sweet table.
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