This was our Valentines Dessert this year. It was SO amazing. I had lost the
recipe and hadn't made it in years. Thank you to Tara for lighting a fire
under me to find it! DECADENT!!!
CHEESECAKE MOUSSE WITH PECAN BRITTLE BASKETS
Cheesecake Mousse
1 1/2 cups heavy cream, divided
4 oz. cream cheese, cut into 1 inch squares
3/4 cup granulated sugar, divided
1/3 cup sour cream
1 tsp. vanilla
In a small pan, heat together 1/2 cup of cream, cream
cheese, and 1/2 cup sugar over medium heat. Stir frequently until the
cream cheese is melted and mixture is smooth.
Put into a bowl and allow to cool to room temperature.
In your mixer, beat the 1 cup cream with the sour cream,
remaining 1/4 cup sugar and vanilla until medium peaks form. Fold the two
mixtures together, 1/3 at a time. Cover and refrigerate until ready to
serve.
Pecan Brittle Baskets
2 sticks (1 cup) butter
3/4 cup sugar
1 cup corn syrup
1/2 tsp. vanilla
1 cup pecans, toasted
3/4 cups flour
1/4 tsp. salt
-In food processor, grind the pecans. Combine salt and
flour. Set aside.
-In a saucepan, melt together the butter, sugar and corn
syrup. Bring the mixture to a boil. Add the pecans and the
flour/salt mixture. Remove from heat. Add the vanilla.
-Line two baking sheets with parchment paper. Using a
small cookie scoop, drop the batter onto the cookie sheets (2 scoops per baking
sheet). Give the cookies plenty of room to expand during baking.
-Bake the cookies in a preheated 275 degree oven for 15-20
minutes.
-While still warm, but not hot, lift the cookie up and turn
it over a custard cup, forming fluted edge. -Let cookies firm up for
about a minute and then turn them out to cool completely.
-Serve on chocolate drizzled plate with Cheesecake Mousse
and fresh raspberries.
