Here is a quick dessert to make the night before company is coming for dinner.

Cream Cheese Mousse with Raspberry Sauce

10 oz. cream cheese - room temp
15 oz. sour cream
4 oz. powdered sugar (10x)
1 1/2 tsp. gelatin
4 tsp. cold water
2 1/2 cups heavy cream

Mix gelatin with water in a small saucepan and set aside.
Put cream cheese in mixer for two minutes, scrape bowl and mix for three more minutes
Add sour cream and mix for three minutes
Bring heavy cream and 10x sugar to a boil then take off stove
Put gelatin on medium heat and when melted, whisk into heavy cream mixture - BE CAREFUL - IT ONLY TAKES A COUPLE OF SECONDS FOR GELATIN TO MELT. IF IT OVERHEATS IT WILL START TO DISSOLVE.
Pour heavy cream mixture into cheese mixture and mix on low for three minutes. Pour mixture into glass bowl and chill in refrigerator overnight. Pour raspberry sauce directly on top of mousse before serving.

Raspberry sauce
1 bag frozen raspberries, thawed
sugar to taste

Puree thawed raspberries in blender and add as much sugar as you would like to take away "bitterness".
I personally use a cheese cloth to "drain" the raspberry sauce when pouring sauce over mousse to separate any seeds

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