Scott and I had a family friend over for dinner last night and I wanted to make something fairly easy and light. Joan Dalburg’s Cream Cheese Mousse came to mind. Served with raspberries this makes a lovely dessert. The recipe suggests serving the mousse in stemmed glasses. For our more casual dinner, juice glasses worked well and think canning jars could be a nice option too. Bon appetit!
Cream Cheese Mousse
16 oz. cream cheese, room temperature
4 egg yolks
1/2 cup sugar
2 tablespoons rum (or extract to taste)
Using an electric mixer, beat 16 ounces cream cheese.
In separate bowl, beat four egg yolks vigorously. Add 1/2 cup sugar and two tablespoons rum. Beat hard for five minutes until thick and creamy.
Combine mixtures and blend together thoroughly. Put in individual stemmed glasses and garnish with raspberries.