Review of last recipe - Soused Shrimp (photo above) - It's an easy recipe and all, but I can't put my finger on why it didn't speak to me.  Added some lemon juice to freshen it up,  It's okay, but nothing special.\

TODAY'S RECIPE - CHEESECAKE MOUSSE WITH RASPBERRY-COGNAC
                                                    SAUCE
This was clipped from a Bon Appetit Magazine ... a woman from Petaluma CA wrote in to say she developed this recipe after having it a a popular restaurant in San Francisco.  No name of that restaurant and no date on the clipping.  I'm intrigued.  Although I feel confident I could develop any other type of recipe,  I would never be able to develop a baking type recipe.

Serves 8

3/4 cup water
1/2 cup sugar
1 1/2 tbsp kirsch
1 1/2 tbsp cognac
2 tsp unflavored gelatin
4 oz cream cheese, room temperature
4 oz ricotta cheese, room temperature
6 eggs, separated, room temperature
1 cup whipping cream, whipped

Raspberry-Cognac Sauce:
1-10 oz pkg frozen raspberries
1 tbsp kirsch
1 tbsp cognac

Oil eight 6 oz custard cups.  Combine water, sugar, kirsch, cognac and gelatin in small saucepan and stir over medium heat until gelatin dissolves.  Combine cream cheese, ricotta and yolks in processor and blend well.  Transfer to medium saucepan and stir over low heat until mixture thickens; about 5 minutes.  Blend in gelatin mixture.  Set pan in ice water and stir until cooled.  Beat whites in large bowl with electric mixer until stiff but not dry.  Fold cooled yolk mixture into whites alternately with whipped cream.  Pour into prepared cups and refrigerate for at least 6 hours.

For sauce:  Combine raspberries, kirsch and cognac in processor and puree until smooth.  Strain if desired.  Refrigerate.

To serve, run tip of small knife around top edge of each cup.  Briefly immerse custard cups in warm water.  Invert onto individual plates and top each with some sauce.  Pass remaining sauce separately.