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Ingredients
Jam sauce:
125 ml jam – raspberry or strawberry
15 – 30 water (depending on thickness of jam)
15 ml lemon juice
Cheesecake mousse:
230 g LANCEWOOD® Medium Fat Plain Cream Cheese at room temperature
250 ml LANCEWOOD® Sour Cream
80 ml castor sugar
5 ml vanilla essence
140 g milk or dark chocolate, melted and slightly cooled
8 – 10 shortbread or coconut biscuits, crumbled
To finish:
Chocolate flakes or balls
Fresh berries of your choice
Method
Jam sauce:
Stir the jam, water and lemon juice together to mix.
Cheesecake mousse:
Beat together the LANCEWOOD® Medium Fat Plain Cream Cheese, LANCEWOOD® Sour Cream, castor sugar and vanilla essence. Add the melted chocolate in a thin stream while beating continuously. Spoon the mixture into a zip lock bag. Snip a corner off the bag and pipe the mousse into small serving glasses alternating it with crushed biscuits.
To finish:
Top with the jam sauce and decorate with chocolate flakes or balls and berries.
HINTS & TIPS:
• Use apricot jam instead of raspberry or strawberry.
• Use white chocolate, peppermint or hazelnut flavoured chocolate instead of milk chocolate