For a second I thought about selling you this as a super special Valentine’s Day dessert, because the entire food blogosphere seems to have their panties in a bunch about it, and you know what they say about peer pressure… :D But then I realised I don’t care in the slightest about Valentine’s Day and this recipe is awesome whenever you want it.
This used to be a recipe of Alex’s Grandma and normally it comes in cake form, but an entire cake for just Alex and me is a little bit over the top (my heart says yes, my brain says noooo). So we adapted it into a dessert. Crumbly cookies, sweet cream and fresh raspberries. This one is a winner everytime. By all means, serve it on Valentine’s Day… or on any other day you fancy.
Raspberry Cream Cheese Dessert
For the base
- 12 graham crackers
For the cream
- 100 g cream cheese
- 250 ml heavy cream
- 1/2 cup powdered sugar
- 1 tsp corn starch
For the topping
- 250 ml raspberry juice
- 1 tsp powdered gelatin
- 125 g raspberries
- In a bowl mix the cream cheese with one tablespoon of the heavy cream and mix until smooth.
- Mix the cornstarch with the powdered sugar and set aside.
- In a separate bowl beat the heavy cream until stiff and add the sugar starch mixture.
- Carefully fold the whipped cream into the cream cheese. Set aside.
- Crumble the cookies in a food processor or in a freezer bag by hand. Mix with a teespoon of the cream mixture and fill the crumbled cookies into the bottom of six small dessert glasses. Slightly press them down.
- Add the cream to the glasses and top every portion with fresh raspberries (approximately 6-7 raspberries per glass).
- Mix 50ml of the raspberry juice thoroughly with the powdered gelatin and set aside to swell inside the liquid.
- In a sauce pan bring the remaining juice to a boil. Take off the heat and mix with the swelled gelatin.
- Let the mixture cool for a few minutes and then carefully fill into the glasses.
- Chill the dessert for at least 3 hours and garnish with some fresh raspberries before serving.