From the kitchen of Brian Barkwell
Line (4) 3 1/3″ ramekins with enough cheesecloth to hang over edges.
Whip:
3/4 c whipping cream
until just leaves a trail & just runs if bowl is tipped.
Add:
10 oz cream cheese, softened
Whip until creamy.
Stir in:
1/2 c confectioner sugar
Pour into ramekins.
Cover with excess cheesecloth.
Refrigerate 1 hour.
In a food processor:
12 oz fresh raspberries
Pulse.
Add:
2/3 c confectioner sugar
few drops lemon juice
Pulse, careful not to over process.
Pass through sieve.
Refrigerate until ready to serve.
To serve:
Unmold cremetes from ramekins.
Place cremetes on serving plates.
Pour raspberry sauce around cremetes.
Top with fresh raspberries & fresh mint.
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