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When it comes to Shavuos, I love to prepare many different cheese delicacies for our milchig kiddush. But there’s one catch — it must be easy, yet still have that wow factor! I have included here a basic recipe for white chocolate cheese mousse that can be used two different ways, giving you two showstopper delights to adorn your Shavuos table. You can use just 3/4 of the white chocolate cheese mousse for these dessert cups and the remaining mousse as the basis for my turtle cheesecake recipe. Yields 10- 3 ounce (85 gram) cups
3/4 cup heavy cream
1/2 cup small-cubed mango
1/2 cup small-cubed kiwi
1/2 cup pomegranate seeds
1/2 cup Gefen Mandarin Oranges, drained
1/2 cup crushed coconut flakes
2 8-ounce (225-gram) containers whipped cream cheese
1 tablespoon Gefen Vanilla Extract
4 tablespoons Gefen Pure Maple Syrup
1/2 cup Gefen Confectioners’ Sugar
6 ounces (170 grams) Geneve White Milk Chocolate
Combine cream cheese, vanilla extract, maple syrup, and confectioners’ sugar in a bowl and beat with a hand mixer until combined. Melt the white chocolate in a double boiler. Add it to the cheese mixture and mix until smooth.
Set aside 1/4 of the mixture to use for another purpose. Try it in my White Chocolate Turtle Cheesecake.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place crushed coconut onto a baking sheet and toast for three minutes in preheated oven.
Beat the heavy cream until it forms stiff peaks. Fold into the cheese mousse mixture.
Place all fruits in a bowl and gently toss together.
To assemble, place the cheese mousse into a piping bag and divide among 10 three-ounce (85-gram) jars or martini glasses. Top each jar with fruit medley and some toasted coconut.
Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.
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