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This is a fantastic combination of cool creamy cheese with tart fruit couli with a hint of rose. It has almost a mousse like consistency.


  • 8 oz Cream cheese, softened (Full fat)
  • 5 Tb Sour Cream (Full fat)
  • 2 eggs; separated
  • 1/4 cup Sugar
  • 2/3-cup frozen raspberries
  • 1 cup frozen strawberries
  • 1 TB Honey or more to taste
  • 1 TB Rose water, Jasmine water or Orange Blossom water (Neroli).


  • You will need 2 small bowls for pasteurizing the eggs; In one bowl place the yolks with 1/8 cup of the sugar.
  • In the other place the egg whites.
  • Over simmering water, whisk the yolks and sugar until they reach 140 degrees. Remove from heat and move to a large clean bowl to stop cooking.
  • Place the egg whites over the simmering water and begin whisking.
  • Once they become foamy start adding the sugar and continue whisking until the whites reach 125 degrees.
  • Remove from heat and continue beating until stiff peaks have formed.
  • To the yolks in the large bowl, add the cream cheese and sour cream with 1/4 tsp vanilla and beat until well combined.
  • Fold in the egg whites 1/2 at a time.
  • Chill, covered with saran on the surface to prevent skinning, until ready to use.
  • Make the Couli (this is not a cooked couli)
  • Throw frozen raspberries and strawberries in the food processor, process until almost smooth.
  • Run this mixture through a sieve to remove the seeds.
  • Add 1 TB Honey or more until you like the taste (I like it a little sour so I don't use much)
  • To assemble –
  • Take 4 Cocktail glasses (Which look like large martini glasses) or 6 martini glasses (Real sized martini glasses)
  • Add 1 TB rose water to the first, swirl around the glass like you would vermouth for a martini, pour the rose water from the first glass into the second and swirl the second… repeat with the third and fourth, moving the remaining rose water from glass to glass.
  • Divide 3/4 of the couli between the glasses, then divide the cream cheese mixture between the glasses.
  • Drizzle the remaining couli over the top of the cream with a spoon and swirl with a chop stick.
  • You may chill again for about 1-2 hours before a crust starts to form on the top…

Categories: Dessert  Mousse 
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