Marília Macedo, who is in love with Christmas, has prepared, with great care, easy and tasty recipes to be used during Christmas festivities.
We brought a series of publications with christmas recipes in order to increase your options for starters, main courses and desserts, with more classic and less obvious preparations, thus diversifying your supper of Christmas, without losing the traditional elements that create the right environment for the celebration of this date.
With this post, we begin the suggestions for the supper entries. we brought the red fruit cheese mousse recipe, departing a little from what we find every year, without losing the colors typically associated with Christmas, which generates a modernization without disregarding what is seen as classic.
Cheese mousse recipe with berries
Ingredients
1 package of ready-made pie dough
1 cup of cream cheese
70g grated parmesan cheese
200g of grated mozzarella cheese
200ml of warm milk
1 unflavored gelatin envelope
salt to taste
Black pepper to taste
parsley to taste
Red fruits to taste
Read too: Christmas recipe: Dried fruit compote
Do not stop now... There's more after the advertising ;)
Preparation mode
She starts by opening the pie crust on a flat, floured surface. Grease a 28cm diameter removable bottom pan with oil or butter and cover with the dough. Cut off excess dough and bake in an oven heated to 180°C for 10 to 15 minutes, until golden. Take it out of the oven and let it cool. Beat the cream cheese, parmesan cheese, mozzarella and warm milk in a blender. Add the already hydrated gelatin and beat a little more. Adjust the salt and pepper and finally mix in the chopped parsley. Place the filling in the dough and let it freeze until firm, for approximately 6 hours.
Comments
- Decorate with red fruits to your liking;
- Makes approximately 800g of mousse.
By Marília Macedo
Marília Macedo has a degree in Public Relations from the Federal University of Goiás and in Gastronomy from Faculdade Cambury. She worked in the events area for two years and, in 2016, combined her work with her passion for cooking, starting a gastronomic consulting service and making brunch for events. She is currently a bakery and confectioner researcher and develops her own recipes.
