Raspberry Cheesecake Mousse

Ingredients

• 15 oz fresh raspberries
• 2 tsp gelatin powder
• 3 Tbsp cold water
• 1 1/2 cups heavy cream
• 12 oz cream cheese, softened
• 2 1/4 cups powdered sugar, divided
• 1 tsp vanilla extract
• Red food coloring, optional
• 1 cup graham cracker crumbs
• 2 Tbsp granulated sugar
• 1/4 cup unsalted butter, melted
• 3/4 cup heavy cream
• 10 – 20 fresh raspberries
• Mint leaves

Directions

1. For the mousse, blend the raspberries in a food processor until they are completely smooth. Press the mixture through a fine mesh strainer into a bowl to catch the seeds; you should end up with 1 1/3 cups puree. Put it aside for now.
2. Add 3 Tbsp water to a small microwave safe bowl, then scatter the gelatin in an even layer over the top. Leave it to sit for 5 minutes.
3. Microwave the gelatin mixture on high power for 30 seconds. Take it out, whisk it for 1 minute, then cool it for 4 minutes, until it is still slightly warm. Do not let it cool all the way, or it can begin to firm up before you need it.
4. While the gelatin is resting and cooling, make the whipped cream and cream cheese mixture. In a medium mixing bowl, beat the heavy cream with an electric hand mixer on high speed until soft peaks form.
5. Add 1/4 cup powdered sugar and continue beating until the cream holds stiff peaks. Shake the extra cream from the beaters; there is no need to wash them before moving on.
6. In a separate large mixing bowl, use the hand mixer to beat the cream cheese with 2 cups powdered sugar until blended. Mix in the vanilla and red food coloring, if using; about 14 drops liquid coloring was used here. Turn the mixer to high and beat until the mixture looks light and fluffy, about 2 minutes.
7. Beat in the strained raspberry puree, then add the lukewarm gelatin and water mixture and mix until everything is evenly combined.
8. Fold in 1/3 of the whipped cream mixture first, then add the rest and fold only until incorporated. Move the mousse to the refrigerator while you make the crust layer, but do not chill it longer than 30 minutes, since you do not want it to set yet.
9. For the crust, stir the graham cracker crumbs and sugar together in a medium mixing bowl. Drizzle in the butter and mix with a fork until the crumbs are evenly dampened.
10. Portion the crumb mixture into 10 dessert cups, gently pressing it into a level layer.
11. In batches, spoon the mousse into a piping bag fitted with a large round tip, then pipe it over the crust in the cups. Continue with the rest of the mousse. Cover the cups with plastic wrap and refrigerate for 3 hours, until set.
12. For the optional toppings, beat the heavy cream in a medium mixing bowl with an electric hand mixer until soft peaks form. Add the sugar and keep beating until stiff peaks form.
13. Spoon the whipped cream into a piping bag fitted with a large star tip, then pipe it onto the mousse. Top each cup with 1 – 2 raspberries and finish with mint leaves.