These sweet treats look complicated but they are so easy to put together and will impress your guests!
To serve the shooters we chose small vertical shooter glasses. Decorate the classes with a small bit of coordinating color ribbon and a small length of twine to attach the spoon to the glass.
Blackberry Cream Shooters
Ingredients
- 8 ounce package cream cheese softened
- 1/2 cup sugar divided
- 3 cups blackberries divided
- 2 cups heavy cream
- 2 Tbsp lemon juice
Instructions
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Preparing Mousse
Puree 1 1/2 cupsblackberries in blender. Press through a fine mesh strainer over a bowl. Set aside.
Using an electric mixer, beat cream cheese until smooth. Add 1/4 cup sugar, heavy cream and blackberry puree
Beat until you see soft peaks forming.
Refrigerate until you are ready to assemble.
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Blackberry Puree
Puree 1 1/2 cupsblackberries in blender, add 1/4 cup sugar and lemon juice.
Press through a fine mesh strainer over a bowl. Set aside
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Whip Cream Topping
Using an electric mixer, beat heavy cream and sugar until soft peaks form.
Put whipping cream into pastry bag with tip of your choice.
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Assembly
Place mousse into a pastry bag with large round tip.
Pipe mousse into 3-ounce shooter glasses leaving room at the top.
Spoon a small amount of blackberry puree over top.
Finish with a dollop of whip cream.
Garnish with a fresh blackberry.
Refrigerate at least 3-4 hours before serving.
Limoncello Shooters
Ingredients
- 3 cups heavy whipping cream divided
- 8 ounce cream cheese softened
- 1/4 cup sugar
- 1/3 cup limoncello
- 1 10 ou. jar lemon curd (reserve 5 oz. for topping)
- 2 Tbsp sugar
- 3 pastry bags
Instructions
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Whip Cream
In an electric mixer beat 1 cup cream and 2 Tbsp sugar until soft peaks form.
Place whip cream in a pastry bag with tip of your choice. Refrigerate while making mousse.
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Mousse
In an electric mixer beat softened cream cheese. Add 2 cups heavy cream, 1/4 cup sugar, limoncello and 5 oz. of the lemon curd.
Beat until soft peaks form.
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Assembly
Place the remaining curd into a pastry bag with a round tip.
Place mousse in pastry bag with a large round tip.
Pipe mousse into 3-ounce shooter glass leaving room on top.
Pipe a small amount of curd on top of mousse.
Finish with a dollop of whip cream.
Garnish with a small lemon peel
*Refrigerate at least 3-4 hours before serving.
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