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Cheesecake Mousse with Blackberry Bourbon Sauce and Red Sangria Panna Cotta with Oatmeal Lace Cookie

Fionna Espana, CBD Cuisine, Los Angeles, CA; Event - Swine & Sweets at Cochon LA 2019

For the Cheesecake Mousse:
16 oz. cream cheese softened to room temperature
1 cup powdered sugar
1 tsp. vanilla extract
2 tsp. lemon juice
1/3 cup sour cream
1 1/2 cup heavy cream
Method for Cheesecake Mousse:
1. Place cream cheese in a large bowl and beat until smooth and creamy.
2. Add powdered sugar and stir until combined.
3. Stir in vanilla extract and lemon juice, scrape down the sides and bottom of the bowl.
4. Add sour cream and stir well.
5. Pour heavy cream into a separate, medium-sized bowl. Whisk on high speed until stiff peaks are achieved.
6. Fold whipped cream into cream cheese mixture until smooth and well combined.
7. Cover mixture with plastic wrap and refrigerate at least 4 hours.
8. Place into pastry bag or vessel of choice.
For the Blackberry Bourbon Sauce:
1 cup The Perfect Purée Blackberry Puree, thawed
2/3 cup bourbon
2 tsp. vanilla extract
1 cup granulated sugar
1/2 cup water
Method for the Blackberry Bourbon Sauce:
1. Place puree, bourbon, vanilla, and sugar in a sauce pan over medium heat.
2. Let sugar dissolve and simmer.
3. Simmer 10-15 minutes if consistency is too thick add water to get a syrup viscosity.
For the Oreo Crumble:
1 cup crushed Oreo cookies
1/4 tsp. fine sea salt
1/2 cup unsalted butter
1/2 cup all-purpose flour
1/4 cup granulated sugar
Method for the Oreo Crumble:
1. In medium bowl, mix together the sugar, flour, and oreo crumbs. Mix in butter with a fork just until the mixture is crumbly. Spread on sheet pan and bake for 13 minutes at 325 degrees. Cool. Crumble into smaller pieces to fit into vessel.
Assemble parfait style:
1. Sauce.
2. Mousse.
3. Crumble.
4. Garnish with fresh blackberries.
For the Red Sangria Panna Cotta:
1 cup The Perfect Purée Red Sangria blend, thawed
1 envelope unflavored gelatin (1 tbsp.)
2 tbsp. cold water
1 cup heavy cream
1 cup half and half
1/3 cup sugar
1 1/2 tsp. vanilla extract
1 lemon zest
Method for Red Sangria Panna Cotta:
1. In small sauce pan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
2. Add powdered sugar and stir until combined.
3. In large sauce pan bring cream, half & half and sugar just to a boil over moderately high heat, stirring. Remove pan from the heat and stir in gelatin mixture and vanilla. Pour mixture in vessel of choice. Let cool to room temperature and chill for 4 hours or overnight.
For the Red Sangria Sauce:
1 cup The Perfect Purée Red Sangria blend, thawed
1 cup granulated sugar
1 zest of lemon
1 tsp. vanilla extract
2 tsp. lemon juice
Method for the Red Sangria Sauce:
1. In small sauce pan add all ingredients over medium heat.
2. Simmer for 15 minutes stirring regularly.
3. Cook until desired thickness. Add water to thin out if necessary.
For the Oatmeal Lace Cookie:
1/2 cup unsalted butter
1 cup packed dark brown sugar
2 tbsp. all-purpose flour
2 tbsp. vanilla extract
1/2 tsp. kosher salt
1 large egg
1 1/2 cups regular rolled oats
Method for the Oatmeal Lace Cookie:
1. Melt the butter and sugar in medium sauce pan. Stirring frequently, until the butter and brown sugar melt into a thick brown paste.
2. Mix in flour, vanilla and salt. The batter will be thin set aside for 10 minutes to cool.
3. Mix in the eggs and oats until fully incorporated.
4. Spoon onto parchment paper or silpat in small teaspoon scoops 2 inches apart.
5. Bake for 5-6 minutes at 375F degrees.
6. These cookies are shapeable when warm. Place on spoons, wooden dowels, or cupcake holders to form a shape.
Assembly:
1. Assemble panna cotta after it has set. Put Red Sangria sauce on top of panna cotta and garnish with a piece of lace cookie.