Raspberry Mousse with Raspberry Compote and Crumble

Ingredients

• 2 cups raspberries
• ½ cup sugar
• 1 cup heavy cream
• 4 oz cream cheese
• 1 tsp vanilla extract
• 4 tbsp butter
• ½ cup flour
• ¼ cup rolled oats

Instructions

1. 1

   In a small saucepan, combine 1 cup raspberries and 2 tbsp sugar. Cook over medium heat until the berries break down and the mixture thickens, about 5-7 minutes. Set aside to cool.

2. 2

   In a mixing bowl, beat the cream cheese, remaining 6 tbsp sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form.

3. 3

   Gently fold the whipped cream into the cream cheese mixture until just combined. The mousse should be light and fluffy.

4. 4

   In a small bowl, mix the flour, oats, and remaining 2 tbsp sugar. Cut in the butter with your fingers until crumbly. Spread on a baking sheet and bake at 350°F for 10-12 minutes, until golden. Let cool.

5. 5

   Spoon a layer of mousse into serving glasses, top with a spoonful of compote, and repeat. Finish with a sprinkle of crumble and a few fresh raspberries.

6. 6

   Chill for at least 30 minutes before serving to let the flavors meld.

Tools you’ll need

• saucepan
• mixing bowls
• electric mixer or whisk
• baking sheet
• serving glasses

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