Description
A recipe for Cheesecake Mousse With Fig-Orange Sauce

Ingredients

• Fig-Orange Sauce:
  
• 1 cup sliced, stemmed Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna figs
  
• 2/3 cup orange juice
  
• 1/3 cup packed golden brown sugar
  
• 1 tablespoon orange-flavored liqueur or orange juice
  
• 1/2 teaspoon lemon juice
  
• Cheesecake Mousse:
  
• 3 ounces cream cheese, softened
  
• 1/3 cup confectioners' sugar
  
• 1/2 teaspoon vanilla extract
  
• 3/4 cup whipped heavy cream
  
• Topping and Garnish:
  
• 1/2 cup crumbled shortbread cookies
  
• 1/4 cup chopped, toasted pecans or almonds

Preparation
To make sauce: In small saucepan, combine figs and orange juice. Bring to boil over high heat, then reduce heat and simmer until liquid is reduced to about 1/4 cup (4 to 5 minutes). Stir in brown sugar and simmer until liquid is syrupy, 2 to 3 minutes. Remove from heat. Stir in orange liqueur and lemon juice. Chill until serving time. To make mousse: With wire whisk, beat cream cheese, sugar and vanilla until smooth and creamy. Gently whisk in 1/2 the whipped cream. With rubber spatula, fold in remaining whipped cream. (Sauce and mousse can be held in refrigerator up to 1 day.) To serve: Spoon mousse in bottom of 4 martini glasses or champagne flutes. Smooth to an even layer. Top with fig sauce. Sprinkle with crumbled cookies and nuts.

Nutrition
no information available

Serves
Makes 4 servings

Variations
no information available