Cheese and raspberries mousse

Author: Les Cultures de chez nous
Portions 4
Freezing No


  • 250 ml (1 cup) of breadcrumbs (like Graham's)
  • 30 ml (2 tablespoons) of maple sugar
  • 1,25 ml (¼ teaspoon) of cinnamon
  • 375 ml (1 ½ cup) of fresh raspberries
  • 60 ml (¼ cup) of sugar
  • 1 package of cream cheese of 250 g, softened
  • 125 ml (½ cup) of greek vanilla yogurt
  • Few mint leaves
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  • In a bowl, mix breadcrumbs with maple sugar and cinnamon. Divide into four verrines and press the preparation.
  • Set aside 8 raspberries. In a blender, blend remaining raspberries with 30 ml (2 tablespoons) of sugar until obtaining a coulis. Set aside.
  • In a cleaned blender, mix cream cheese with yogurt and remaining sugar. Add 45 ml (3 tablespoons) of raspberries coulis.
  • Garnish verrines with half the preparation of cream cheese. Divide coulis into verrines. Cover with the remaining cream cheese preparation.
  • Garnish with remaining raspberries and mint leaves.

Chef's notes