Cheesecake Mousse with Blackberry Bourbon Sauce

Fionna Espana, CBD Cuisine, Los Angeles, CA; Event - Swine & Sweets at Cochon LA 2019

For the Cheesecake Mousse:
16 oz. cream cheese softened to room temperature
1 cup powdered sugar
1 tsp. vanilla extract
2 tsp. lemon juice
1/3 cup sour cream
1 1/2 cup heavy cream
Method for Cheesecake Mousse:
1. Place cream cheese in a large bowl and beat until smooth and creamy.
2. Add powdered sugar and stir until combined.
3. Stir in vanilla extract and lemon juice, scrape down the sides and bottom of the bowl.
4. Add sour cream and stir well.
5. Pour heavy cream into a separate, medium-sized bowl. Whisk on high speed until stiff peaks are achieved.
6. Fold whipped cream into cream cheese mixture until smooth and well combined.
7. Cover mixture with plastic wrap and refrigerate at least 4 hours.
8. Place into pastry bag or vessel of choice.
For the Blackberry Bourbon Sauce:
1 cup The Perfect Purée Blackberry Puree, thawed
2/3 cup bourbon
2 tsp. vanilla extract
1 cup granulated sugar
1/2 cup water
Method for the Blackberry Bourbon Sauce:
1. Place puree, bourbon, vanilla, and sugar in a sauce pan over medium heat.
2. Let sugar dissolve and simmer.
3. Simmer 10-15 minutes if consistency is too thick add water to get a syrup viscosity.
For the Oreo Crumble:
1 cup crushed Oreo cookies
1/4 tsp. fine sea salt
1/2 cup unsalted butter
1/2 cup all-purpose flour
1/4 cup granulated sugar
Method for the Oreo Crumble:
1. In medium bowl, mix together the sugar, flour, and oreo crumbs. Mix in butter with a fork just until the mixture is crumbly. Spread on sheet pan and bake for 13 minutes at 325 degrees. Cool. Crumble into smaller pieces to fit into vessel.
Assemble parfait style:
1. Sauce.
2. Mousse.
3. Crumble.
4. Garnish with fresh blackberries.