How to make Mouse Treat from MiiTopia - MiiTopia Grub Recipes IRL

Now for a tasty treat. That's a little cheesy. Mouse treat. All right, so because this is a mouse treat, we are going to start with cheese. This is cream cheese. And, you know, I usually leave it out to get soft. I never have that kind of patience. You can leave it out to get soft. It'll take a few hours. It helps if you unwrap it like this. But I'm going to put it in a bowl. I'm going to beat the crap out of it. In it goes. And then I'm going to beat the crap out of it with my favorite spatula now this will take a little bit of elbow grease but it beats waiting so I'm just gonna keep doing this until it's nice and soft alright so after about five minutes of serious whipping we have soft cream cheese great gonna add a little bit of sugar a little bit of salt just a pinch and a little bit of lemon juice. Now I'm going to switch from my spatula to a whisk because I really want to get this stuff in there. I almost forgot you want a tiny bit of vanilla, just a dash. When you're done you'll have cream that looks sort of like this. All right like I've said before when I'm dealing with small amounts of cream I just whip it by hand but you can use a stand mixer too. you want stiff peaks all right looks like stiff peaks you don't want to over whip them otherwise you'll get butter back to the spatula i'm going to take about oh a third of this cream i'm going to add it directly into the cream cheese just to lighten it up fold fold and in goes another third fold we don't want to deflate this just like making a mousse which is essentially what this and the final third now you really want to scrape every inch of your cream in the bowl especially around the sides don't want to waste any of that so we got a nice base to work with and we're gonna divide it by two which is easily done if you just spread your your whole mixture into an even layer and then just kind of slice it down the middle and there you go and we're gonna put the other half of this delicious thing back into the other bowl that we had. All right, and this bowl is going to get raspberry jam. I strained it. No seeds. You can leave the seeds in, but I'm after a pretty perfect pristine dessert, so I strained them out. And then, like before, you're gonna fold it in. All right, that's good for me. All right, the other bowl gets apricot jam. Fold that it. Now you can add gel color at this point to both of these but I think for once in the history of this channel I'm going to go for the all-natural look. Now you can certainly spoon these mixtures into a round mold and let it set up but I'm gonna go full hog on this and I got some silicone cheese molds and we're gonna spoon our mixture into these. After you fill them up you want to lift your silicone mold and slam it. That way it gets out of any air pockets. Now filling them up is only half the battle. We're gonna do something else to these. Usually with icebox cakes like this that set up in the fridge you put in some kind of hard cookie or a cracker in the middle to help them set up. I'm gonna use jam cookies and would you believe it these are actually apricot and raspberry flavored jam cookies. But they're a little bit big for the molds that I got so I'm going to slice them in half and then slice them in half again. So quarters. All right so the trick is to kind of sink them into the icebox cake but you don't want them touching the bottom. I think a mold this size should take about three quarters of a cookie in there and then kind of spread the mixture over the cookie to hide it best you can. But this part's going to be on the bottom so it doesn't need to be perfect. All right, cover this in plastic, and then we're going to put it in the fridge for at least eight hours, though overnight would be even better because it'll help it set up nice and stiff. All right, so my mousse treats have set up in the fridge. I'm just going to tap on them. They're pretty thick. If you put these in a round mold instead of what I did in a cheese mold, you should be able to slice and serve after you get it out of the pan, especially if it's a springform pan. But if you don't want to wreck any of the style that your silicone pan put into your molds, put this into the freezer for about half an hour. Then you can start checking it to see if it stiffens around the outside so that we can de-pan these easily. So I'm going to move these to the freezer for half an hour. Once you de-pan them, you can start arranging them on a plate when it comes time to serve arrange your slices on a plate and top it with a delicious cherry nice look at this pretty dessert and you didn't even have to bake it mousse treat is yummy if you like that check out this Meatopia Grub playlist there's plenty here to Also, be sure to like comment and subscribe for more so you never miss a video. See you next time. Bye