Carrot Cake Cream Cheese Mousse Recipe

Bloom gelatin

Sprinkle 1 tsp powdered gelatin over 2 tbs cold water in a small bowl. Let sit 5 minutes to bloom.

In a medium bowl, beat 8 oz softened cream cheese and 4 oz mascarpone until smooth with 3 tbs powdered sugar, 1 tbs granulated sugar, 1 tsp vanilla, and 1 tsp ground cinnamon. Scrape sides to ensure smooth texture.

Warm the bloomed gelatin gently (microwave 5–8 seconds or over a double boiler) until liquid. Stir 1 tbs melted butter into the grated carrot (1 cup), then stir a teaspoon of the warm gelatin into the carrot-butter mixture to slightly set and stabilize the carrot pieces. Fold the carrot into the cream cheese mixture until evenly distributed.

Whip 1 cup heavy cream to soft peaks. Fold one-third of whipped cream into the cream cheese base to lighten, then gently fold in remaining whipped cream until homogeneous and airy. Chill the mousse 30–45 minutes to set slightly before plating.

Bloom 1 tsp gelatin in 2 tbs cold water for 5 minutes.

In a small saucepan, combine 3 tbs yuzu juice, 1 tbs lemon juice, 4 tbs granulated sugar, and 2 tbs water. Warm over low heat, stirring until sugar dissolves — do not boil rapidly. Remove from heat, stir in the warmed gelatin until fully dissolved and smooth. Cool to lukewarm before using; it should be pourable but not hot.

Preheat oven to 350°F (175°C) or use a toaster oven. On a small sheet or baking dish, combine 1 tbs flour, 2 tbs rolled oats (pulsed if desired), 1 tbs brown sugar, 1 tsp ground cinnamon, and a pinch of salt. Cut in 1 tbs cold cubed butter with a fork or pastry cutter until mixture resembles coarse crumbs.

Spread crumbs on parchment or foil and bake 8–10 minutes until golden and crisp, stirring once halfway. Cool completely — crumbs will crisp further as they cool.

Toss 1/2 cup small-diced fresh pineapple with 1 tsp sugar and 1/2 tsp lemon juice. Let macerate 10–15 minutes to release juices and soften slightly. Drain excess liquid before plating, reserving a teaspoon of the juices to dot if desired.

Bloom 1/2 tsp gelatin in 1 tbs cold water for 5 minutes.

In a small saucepan, combine 1/4 cup hulled strawberries and 1/4 cup cherry puree (or pitted cherries), 1 tbs sugar and 1/2 tbs lemon juice. Warm over medium-low heat just until fruit softens and releases juices, 3–4 minutes. Remove from heat and blend until smooth (or use an immersion blender).

Stir the warmed bloomed gelatin into the hot fruit puree until fully dissolved. Strain the puree through a fine-mesh sieve for a silky gelee. Pour into a shallow container and chill until slightly set but still spoonable, about 20–30 minutes. For plating, you want a spoonable gel — not fully firm.

In a saucepan, combine 3/4 cup whole milk, 1/4 cup heavy cream and the split vanilla bean (scrape seeds into milk and add pod) and bring just to a simmer over medium heat. Remove from heat and add 6 basil leaves. Cover and steep 15 minutes to infuse.

Meanwhile, whisk 3 egg yolks with 2 tbs granulated sugar and a pinch of salt until pale and slightly thickened. Rewarm the milk mixture to scalding but not boiling, remove vanilla pod and basil leaves (reserve basil for garnish if desired), and temper by slowly whisking about 1/3 cup hot milk into the yolks in a thin stream.

Return tempered yolk mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard coats the back of the spoon (about 170–175°F / 77–80°C). Do not boil. Strain through a fine mesh to ensure smoothness and cool quickly in an ice bath while stirring occasionally. Chill until ready to plate; the sauce should be pourable and slightly thickened.

Spoon or pipe the chilled carrot cake cream cheese mousse into serving portions — for a tasting menu, use small rings or demi-spoon portions (makes about 6 small tasting portions). Smooth the top with an offset spatula.

Brush or gently pour a thin layer of lukewarm yuzu glaze over each mousse portion to give a glossy tangy finish. Allow glaze to set 2–3 minutes in refrigerator if desired.

Place a small quenelle or spoonful (about 1 tsp) of strawberry-cherry gelee beside the mousse, and a small mound (about 1 tsp) of macerated pineapple adjacent to it.

Scatter a teaspoon of cinnamon crumble over and around the mousse for texture. Sprinkle the toasted walnut pieces (optional) sparingly for crunch.

Drizzle a tablespoon (divided among portions) of chilled vanilla sweet basil anglaise around the components on the plate or spoon onto each portion as a pool. Finish each portion with a micro basil leaf or small basil leaf and a light dusting of confectioners' sugar.

Serve immediately or chill briefly (up to 30 minutes) before serving. Leftovers: keep chilled and consume within 48 hours.