Keto Nordic Cloudberry Cheesecake Mousse – A Symphony of Creamy Delights!

Ingredients

• 1 cup Cloudberries (frozen or fresh)
• 8 oz Cream Cheese (softened)
• 1/2 cup Heavy Whipping Cream
• 1/4 cup Erythritol (or your preferred keto sweetener)
• 2 tsp Lemon Zest
• 1 tsp Pure Vanilla Extract
• 1/2 tsp Xanthan Gum (optional, for a firmer texture)

Instructions

1. 1

   Begin by thawing the cloudberries if using frozen. In a small saucepan, gently cook the cloudberries with 2 tablespoons of water over low heat until they release their juices and soften slightly. Strain the mixture through a fine-mesh sieve to remove the seeds, and let it cool completely.

2. 2

   In a large mixing bowl, combine the softened cream cheese, sweetener, lemon zest, and vanilla extract. Beat with an electric mixer until smooth and fluffy.

3. 3

   In another bowl, whip the heavy whipping cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture.

4. 4

   If desired, mix the xanthan gum with 1 tablespoon of water, then add it to the mousse for a firmer texture. Fold in the cooled cloudberry puree until well combined.

5. 5

   Divide the mousse into individual serving dishes and chill for at least an hour before serving.