V. KELLY’S CREAM CHEESE MOUSSE Deann Hobbs | Executive Chef | Renaissance St. Augustine
Ingredients
2.5 c Heavy Cream 1 T Vanilla Extract 10 sheets Gelatin Ice Water
1# 4 oz Cream Cheese, softened 11 oz Sugar 1 ea Lemon, zested 1 ¼ c Whole Milk
Instructions
1.Bloom gelatin in ice water until soft. 2.Whip cream until soft peaks form with vanilla and 3oz (of the 11) sugar. Set aside. In small mixer with whisk attachment, whip together cream cheese, the remaining sugar and lemon zest until smooth. *Can use hand torch to help with this process. 3. 4.Slowly add the milk until combined. Melt gelatin with 1 oz of soaking water in the microwave (about 25 seconds) being careful not to burn or boil. 5. 6.Temper small amount of cream cheese mixture into melted gelatin. Pour gelatin into the remaining cream cheese mixture and whip thoroughly until combined. 7. 8.Immediately fold in whipped cream. (The result should be pourable) Assemble in the following order: cake, half the mousse mixture, another layer of cake, the rest of the mousse, last layer of cake. 9. 10.Put into freezer until set (at least one hour). Unmold, cut and serve.
Atrium Hospitality | Food & Beverage
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