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Marisa

Marisa Montaner

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Recipe of Mousse to the Two Cheeses with Grapes
Recipe

Mousse to the Two Cheeses with Grapes

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A rich and spectacular mousse very appropriate for Christmas dates that are approaching.
Learn more about Marisa Montaner

Ingredients

12 portions
  • 1 cake pan, 26 cm
  • 1 package Marie biscuit, presentation: golden
  • 70 grams butter
  • 300 milliliters milk
  • 300 grams cream cheese
  • 300 grams mascarpone cheese
  • 300 grams White chocolate
  • 50 grams sugar
  • 2 teaspoons vanilla essence
  • 2 envelopes Curd
  • 1 on gelatin powder
  • 150 milliliters Water
  • 150 grams sugar
  • 120 milliliters white wine
  • purple grapes, and green grapes

Preparation

We crush the cookies and add the previously melted butter in the microwave, pour a little milk and knead everything well.
When we take the consistency of a dough we will extend it in the mold, pressing it well, and we will reserve it in the fridge so that it hardens.
While we are going to start making the mousse, we put the milk in a saucepan, add the white chocolate cut into pieces, while we go around the mixture.
Then the Mascarpone cheese, we will continue going around without stopping so that all the ingredients are added.
After the Philadelphia cheese, continue stirring keeping the milk warm, but without it coming to boil, now we will remove the vanilla essence, then the sugar, continue stirring so that it does not grab and we put the envelopes of curd, we continue stirring and we let it start to boil and when it starts to boil, we remove it from the heat and throw it on the mold.
We will prepare the black and white grapes, we will place them on the cake and put it in the fridge, we will prepare the gelatin, we will put the leaves to hydrate in cold water, while, we will put in a saucepan, water and sugar to make a syrup and leave it boiling for 8 or 10 minutes over low heat, remove the leaves of gelatin and drain well, adding them to the syrup and continue stirring until they are well undone.
Finally we will add the Moscatel wine, let it temper a little the gelatine and we will throw it slowly on the cake, better to put it on the spatula and that it falls well distributed. We put the cake in the fridge and leave it for a few hours.
I have put the whole grapes, because it is more colorful, and you see more piece of jelly, but you can also cut them in half.
The cake is already made, we unmold it and put it on a plate.

TIPS

This mousse is richer if served very cold.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Raquel Margarita Ramirez Sanchez
15/10/2014 17:55:43
me encanta. Solo me gustaría que me ayudaran diciéndome donde puedo encontrar la cuajada o con que la puedo sustituir.

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