Lychee Kulfi Cheesecake Mousse trifle

  • Fab Products used
    FAB PREMIUM OIL SOLUBLE KULFI FAB OIL SOLUBLE LITCHI FLAVOUR
  • Recipe Category
    Deserts, Indian Sweets & Entremets
  • Prep Time
    00:30:00(HH:MM:SS)
  • Baking/Cooking Time
    8 hours
  • Baking Temperature Detail
    Once composed, the dish needs 6-8 hours to chill and set in the fridge
  • Serves
    4

About Recipe

A fruity rich mousse

Ingredients
1.
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)

2.
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)

3. Graham/digestive cracker crumbs or sponge cake crumbles from your fav cake recipe. 
Even leftovers from a cake pop or cakesicle project will come in handy here. 
I used some leftover Fab premium oil soluble Kulfi flavored sponge

4. 8 tbsp full fat milk mixed with 1 tbsp powdered sugar and few drops of Fab Premium Kulfi
Method
  • Lychee Cheesecake Mousse:
  • 1. Beat cream cheese and sugar until well blended.
  • 2. Add lychee puree and Fab Litchi, gel color. Blend well.
  • 3. Gradually add the heavy cream while beating the mix until all cream is incorporated and looks fluffy.
  • 4. Refrigerate until ready to assemble
  • Kulfi Cheesecake Mousse:
  • 1. Beat cream cheese, sugar and Fab Kulfi until well blended.
  • 2. Gradually add the gel color and heavy cream while beating the mix until all cream is incorporated and looks fluffy.
  • 3. Refrigerate until ready to assemble
Assembling

1. Line the bottom of 4 individual dessert cups with the cake or digestive cracker crumbs. 2. Sprinkle cake crumbs with 2 tbsp of milk/sugar/kulfi mix in each cup. 3. 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 4. 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. 6. Let set in the refrigerator for 6-8 hours or overnight. Serve chilled

About Baker
Avani Kamdar

San Jose United States

Contest: Memories with mom

I am a techie by profession and a baker/novice chef/foodie at heart. My kitchen is my happy place and cooking/baking is my meditation. I love to entertain and try to come up with new dishes and desserts for friends and family. My kids are the biggest fans of my desserts and the ones who inspired me to become a volunteer baker with a children's charity in my home town. Although I do not take cake orders for paying customers, I bake for a nonprofit called Cake4kids that provides cakes to underprivileged children for their birthdays, graduations, etc.