Blueberry Cheesecake Parfait Food
BLUEBERRY-LEMON CHEESECAKE MOUSSE PARFAITS
Steps:
- Sprinkle gelatine over combined lemon juice and water in small microwaveable bowl. Microwave on HIGH 45 sec. or until gelatine is completely dissolved when stirred. Cool 3 min.
- Beat cream cheese and sugar in large bowl with mixer until light and fluffy. Add gelatine mixture; beat until blended. Gently stir in COOL WHIP and lemon zest.
- Press cookie crumbs onto bottoms of 6 (4-oz.) jars; top with layers of blueberries, blueberry jam and cream cheese mixture. Cover with lids.
- Refrigerate 2 hours.
Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 40 mg, Sodium 200 mg, Carbohydrate 45 g, Fiber 0.8532 g, Sugar 36 g, Protein 4 g
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- In a medium saucepan whisk together the sugar, cornstarch, and water until it’s dissolved. Stir in the blueberries. Bring to a boil and then reduce heat to medium; cook and stir for 4-5 minutes until thickened and blueberries have softened and popped. Remove from the heat and mash slightly. Chill until cooled completely.
- In a large bowl, beat heavy cream with an electric mixer until it starts to thicken; slowly add in 1/4 cup of the powdered sugar. Continue to mix until thickened and stiff peaks form. (Do not overheat or it will become thick and clumpy.) Pour into a bowl; set aside.
- In the same bowl (no need to rinse out), beat the cream cheese until smooth. Continue mixing and add in the remaining 1/2 cup powdered sugar, vanilla, and milk. Beat until well combined.
- With a spatula, gently fold the whipped cream into the cream cheese mixture, until just combined.
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- In a medium saucepan over medium-low heat, combine the blueberries, lemon juice and half the sugar and bring to a simmer.
- While the blueberries are simmering, place the chocolate in a bowl and sit on top of the blueberry saucepan. Stir regularly until melted then set aside to cool a little.
- Once the blueberries have softened, are starting to break down and they are coated in a thick syrup, pour into a wide bowl and place in the fridge to cool quicker.
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5/5 合計時間 4 時間カテゴリ Dessert
- In a medium bowl, mix the flour with the cornmeal and salt. In a standing mixer fitted with the paddle, mix the butter with the confectioners' sugar at medium speed until creamy, about 2 minutes. Beat in the orange zest and vanilla extract. Add the flour mixture and beat at low speed until the dough just comes together. Pat the shortbread dough into a disk, wrap in plastic and refrigerate for 1 hour.
- Preheat the oven to 350°. Line 2 large rimmed baking sheets with parchment paper. Unwrap the chilled shortbread dough and roll it out between 2 sheets of parchment paper to an 8-inch round (1/2 inch thick). Cut the dough into 1/2-inch-wide strips and transfer the strips to the baking sheets; leave 1 inch between each strip. Refrigerate the dough strips for 30 minutes, until chilled.
- Bake the shortbread for about 20 minutes, until golden; rotate the pans halfway through for even baking. While the warm shortbread strips are still on the baking sheet, cut them into 1/2-inch cubes. Let cool, about 30 minutes.
- In a small saucepan, combine 1 cup of the blueberries with the sugar and water. Bring to a simmer and cook over moderate heat until the blueberries break down, about 5 minutes. Scrape the blueberry sauce into a blender, add the lemon juice and puree until smooth. Scrape the blueberry sauce into a bowl and fold in the remaining 1 cup of whole blueberries. Refrigerate until chilled, about 2 hours.
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