Raspberry Mousse with Raspberry Compote and Crumble

Step 1

In a small saucepan, combine 1 cup raspberries and 2 tbsp sugar. Cook over medium heat until the berries break down and the mixture thickens, about 5-7 minutes. Set aside to cool.

Step 2

In a mixing bowl, beat the cream cheese, remaining 6 tbsp sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form.

Step 3

Gently fold the whipped cream into the cream cheese mixture until just combined. The mousse should be light and fluffy.

Step 4

In a small bowl, mix the flour, oats, and remaining 2 tbsp sugar. Cut in the butter with your fingers until crumbly. Spread on a baking sheet and bake at 350°F for 10-12 minutes, until golden. Let cool.

Step 5

Spoon a layer of mousse into serving glasses, top with a spoonful of compote, and repeat. Finish with a sprinkle of crumble and a few fresh raspberries.

Step 6

Chill for at least 30 minutes before serving to let the flavors meld.