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