I’m
not sure if there is any candy more closely related to fall
and Halloween than candy corn! The distinct shape, instantly
recognizable color pattern and pure sugary goodness make these little
sweets a Halloween staple. Inspired by these traditional candies, I
created this Candy Corn Cheesecake Mousse, perfect for a special dessert
or Halloween party.
Candy Corn Cheesecake Mousse
This recipe yields a sweet and fluffy, light cream cheese flavored dessert.
1 package (8 oz.) cream cheese
1/2 cup powdered sugar
1/4 cup milk or cream
1 teaspoon vanilla
1 small container (8 oz.) Cool Whip, thawed
orange and yellow food color
candy corn (for garnish)
Directions ~
Beat cream
cheese in the bowl of an electric mixer until fully smooth. Slowly add
powdered sugar, then milk (or cream). Add vanilla. Continue mixing.
Beat about 1 minute on medium to medium-high speed. Fold cool whip into
cream cheese mixture, and stir until fully combined.
Scoop
about 1/3 of the Cheesecake Mousse into a bowl, and color orange. Color
another third of the mixture yellow. Leave the remaining third white.
One color at a time (starting with yellow), scoop mixture into a piping
bag or large ziplock bag, and squeeze a layer of the Cheesecake Mousse
into small dessert dishes of your choice. Repeat with orange and then
white Mousse.
Refrigerate 30 minutes (or up to 1 day) before serving. Garnish with candy corn if desired.
Recipe yields 4 moderate servings or 6-8 mini servings.
Recipe Source: Glorious Treats
Sugar Free Option:
In the past, I have adjusted this recipe to be sugar free, with good
results. Simply substitute 1/3 cup Splenda for the powdered sugar, and
replace regular cool whip with sugar free cool whip. Omit candy corn
garnish.
Recipe options: This general concept could be created using vanilla pudding or white chocolate mousse (from a mix or from scratch).
Source : http://www.glorioustreats.com/2011/09/candy-corn-cheesecake-mousse.html
Tidak ada komentar:
Posting Komentar