Cream Cheese Mousse

This mousse can be made up to two days ahead of serving the parfaits. Have ready your parfait glasses, filled with the pudding, compote, or marmalade.

Yields 4 cups.

1-1/3 cups heavy cream
1/3 cup sugar
4 Tbs. cold water
3 large egg yolks
1-1/2 tsp. powdered gelatin
8 oz. cream cheese (I use Philadelphia)
3 Tbs. confectioners' sugar

In a bowl, beat the heavy cream until it forms soft peaks; cover with plastic wrap and refrigerate.

In a very small saucepan, combine the sugar and 2 Tbs. of the cold water and boil to 248 F (you may need to tip the pan to get an accurate reading). Meanwhile, in a small bowl, beat the egg yolks with an electric mixer until blended. When the syrup reaches 248 F, turn the mixer on high speed and pour the sugar syrup onto the mixing yolks, avoiding the beaters and the sides of the bowl. Beat on medium speed until the mixture cools and becomes pale and ribbony, about 4 min; set aside.

In a small bowl, sprinkle the gelatin over the remaining 2 Tbs. cold water and let it soften and swell, about 2 min. Meanwhile, warm the cream cheese until soft in a bowl set over a pan of simmering water, being careful not to overheat it. Whisk until it's smooth. Add the confectioners' sugar and the softened gelatin, whisking until smooth and completely blended. Remove the bowl from the heat and let the mixture cool to room temperature, 10 to 15 min.; it will thicken slightly. Fold the reserved sugar–egg-yolk mixture into the cream cheese mixture. Then gently fold in the whipped cream.

Copyright: Pierre Herme Fine Cooking - order a Fine Cooking magazine subscription!

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