Whipped cheese mousseWhipped cheese mousseIsraeli KitchenPhoto: Miriam Kresh

Whipped cheese mousse

Rich, yet light, with just the right touch of fruit to make for the perfect dessert.

  • Total time:
  • Yield: Serves 4
  • Cook time:

I put together a few ideas garnered from cookbooks, the Internet and restaurants I’ve visited. The result is just what I wanted in a dairy dessert: sweet, but not cloying, rich but not heavy.

I call it whipped cheese mousse. It’s home-made cream cheese whipped with cream, with a fruit topping and a sprinkle of crumbled cookie. I used a couple of Oreos, nicked from my son's private stash. But the cookies can be any you like.

You can flavor it many different ways. I infused the whipping cream with a rose geranium leaf, as in this post. But if you don’t happen to have a handy pot of rose geraniums growing around the house, you can cold-infuse the cream with several thinly pared inches of lemon peel. Or some sprigs of lemon thyme, or lime basil. Or dunk a few lavender flowers in the cream for another unique flavor.

Instead of fresh peaches, you can slightly thaw out frozen blueberries (or use fresh). Since peaches just came into season, I had some getting riper and riper and more perfumed, on the kitchen counter. So I diced peaches to top the mousse. Next time, the fruit topping may be cherries. Or diced pineapple. See? It will go where you take it.

This is best if the sour cream is allowed to drain, and the cream to infuse with your flavoring of choice, the night before you intend to serve the dish.


    For the cheese:

  • 2 cups sour cream
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • For the whipped cream:

  • 1 cup heavy whipping cream
  • 1 rose geranium leaf or the zest of 1 medium lemon
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla
  • For the fruit and cookie crumble topping:

  • 2 ripe peaches or 8 tablespoons frozen blueberries
  • 2 cookies, crumbled until fine


A plate of peaches A plate of diced peaches (Photo: Miriam Kresh)

It's best to give the dairy ingredients plenty of time to set. So the night before you intend to serve, put the sour cream to drain and infuse the whipping cream with your chosen flavoring. They'll both sit in the refrigerator comfortably until you assemble the dessert.

When you’re ready to assemble the dish, remove the leaf or peels from the cream and whip it until stiff. Add the sugar gradually, then add the vanilla.

Add the semi-solid cream cheese, which is what the sour cream became, in chunks and keep whipping.

When all is incorporated and smooth, return the bowl to the fridge while you dice the fruit, and separately, crumble the cookies.

Spoon enough mousse into each cup to make a serving – 3/4 to 1 cup. Top with chopped peaches.
Sprinkle crumbled cookies over all. Dark cookies make a nice color contrast. Garnish with a sprig of mint or edible flower.

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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