Dessert
Blueberry Cheesecake Mousse
Robert Young Estate Winery
4960 Red Winery Road
Geyserville, CA 95441
ryew.com
- RECIPE YEAR: 2016
- RECIPE BY: Chef Robert of Eli Grace Catering
- YIELD: Serves 6
- PAIRS WELL WITH: Robert Young Estate Winery Petit Verdot
Looking for a simple dessert to go with The Robert Young Estate Winery Petit Verdot, something that won't overpower the wine but will exalt it? This recipe brings out some dark fruit (blueberry) nuances in the wine and with a taste of dark chocolate, what's not to love! The dessert can be made 1 to 2 days ahead for easy dinner preparation.
Ingredients:
- 1 1/2 cups heavy cream
- 1/4 cup sugar
- 1 1/2 teaspoons vanilla extract
- 3 tablespoons crème fraîche
- 1/4 pound cream cheese, at room temperature
- 7 tablespoons homemade blueberry preserves
- 6 dark chocolate brownie squares
- 3/4 cup fresh blueberries
Directions:
In a bowl, combine the cream, sugar and vanilla and whip until soft peaks form. Reduce the speed and add the crème fraîche, cream cheese and blueberry preserves. Increase the speed to medium-high and beat for about 1 minute. To serve, place a brownie square in each serving bowl and pipe the blueberry mousse on top. Garnish with the fresh blueberries and refrigerate until ready to serve. Bon appétit!
