Raspberry Beaujolais Cheesecake PopTail by Tiffany Dawn Soto, Four Seasons Hotel Baltimore Ingredients: 2 cups raspberries 8 oz. Simple Syrup (1:1 sugar dissolved in water) 6 oz. Beaujolais wine 1/3 cup cream cheese - room temperature 1/3 cup heavy cream 4 T. sugar. 1/2 cup graham cracker crumbs Preparation: In a blender combine the first three ingredients, puree, and set aside. In a mixer combine sugar and heavy cream and beat until lightly fluffy. Hand-whip cream cheese, fold into the heavy cream mixture. Beat for 30 seconds more. Add in half of the graham crackers and stir to combine. Place the cream mixture into a piping bag or Ziploc bag and cut off one corner. Layer raspberry mixture and cream mixture in Popsicle mold until filled a 1/4 inch from the top. Add a layer of graham cracker crumbs to the top like a pie crust and cover with cover of Popsicle mold. Insert Popsicle sticks and freeze for at least 12 hours. Dip mold into warm water for 5 seconds to loosen. Carefully remove, and enjoy immediately!
Posted on: Tue, 27 Aug 2013 13:15:58 +0000
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