Recipes > Deserts

Cheesecake Mousse with Fig Orange Sauce (Sweetheart Parfaits)

Makes 4 servings..

Fig-Orange Sauce:
1 cup sliced, stemmed Blue Ribbon® Orchard Choice® or Sun-Maid Mission or Calimyrna figs
2/3 cup orange juice
1/3 cup packed golden brown sugar
1 tablespoon orange-flavored liqueur or orange juice
1/2 teaspoon lemon juice

Cheesecake Mousse:
3 ounces cream cheese, softened
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
3/4 cup whipped heavy cream

Topping and Garnish:
1/2 cup crumbled shortbread cookies
1/4 cup chopped, toasted pecans or almonds
Sprigs of fresh mint, optional

1. To make sauce: In small saucepan, combine figs and orange juice. Bring to a boil over high heat, then reduce heat and simmer until liquid is reduced to about 1/4 cup, 4 to 5 minutes. Stir in brown sugar and simmer until liquid is syrupy, 2 to 3 minutes. Remove from heat. Stir in orange liqueur and lemon juice. Chill until serving time.
2. To make mousse: With wire whisk, beat cream cheese, powdered sugar and vanilla until smooth and creamy. Gently whisk in 1/2 the whipped cream. With rubber spatula, fold in remaining whipped cream. (Sauce and mousse can be held in refrigerator up to 1 day.)
3. To serve: Spoon mousse in bottom of 4 martini or champagne flutes. Smooth to an even layer. Top with fig sauce. Sprinkle with crumbled cookies and nuts. Garnish with mint.

<<< Back