Recipes
Lychee Kulfi Cheesecake Mousse trifle
FAB PRODUCTS USED
FAB PREMIUM OIL SOLUBLE KULFI,FAB OIL SOLUBLE LITCHI
Prep Time
:00:(HH:MM)
Serves
3
Baking/Cooking Time
00
Baking Temp
00
Level
Adavanced
Short Recipe Description
This dish is dedicated to my MIL who has become my mom over the years. She takes care of me just like my own mom does, listens to me like she would listen to her own daughter and is always ready to support whatever mad project I take up whether it is in the kitchen or the craft room 🙂 And she is always willing to try my concoctions...especially those of the sweet kind!
Additional Categories
Healthy Grain
INGREDIENTS
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Ingredients for Lychee cheesecake mousse 4 oz cream cheese (room temperature) 4-5 tbsp powdered sugar (per taste) 2 tbsp lychee puree 1/2 cup chilled heavy cream 1/4 tsp Fab Litchi oil soluble 1-2 drops of soft pink gel color (optional) Ingredients for Kulfi cheesecake mousse 4 oz cream cheese (room temperature) 4-5 tbsp powdered sugar (per taste) 1/2 cup chilled heavy cream 1/4 tsp Fab Premium oil soluble Kulfi 1-2 drops of yellow gel color (optional) |
METHOD
Beat cream cheese and sugar until well blended.
Add lychee puree and Fab Litchi, gel color. Blend well.
Gradually add the heavy cream while beating the mix until all cream is incorporated and looks fluffy.
Refrigerate until ready to assemble
Beat cream cheese, sugar and Fab Kulfi until well blended.
Gradually add the gel color and heavy cream while beating the mix until all cream is incorporated and looks fluffy.
Refrigerate until ready to assemble
Assembling
Line the bottom of 4 individual dessert cups with the cake crumbs.
Sprinkle cake crumbs with 2 tbsp of the milk/sugar/kulfi mix
Evenly divide the lychee cheesecake mousse on the cake crumb layer. Smooth with a spoon. Let it set in the refrigerator for 15-20 mins
Take the mini trifles out of the refrigerator and evenly divide the kulfi cheesecake mousse with a spoon or with a piping bag fitted with star tip on top of the lychee layer.
Let set in the refrigerator for 6-8 hours or overnight.
Serve chilled
