You may also like
Categories:Viewed: 48 - Published at: a year ago
Ingredients
- 3 gelatin sheets
- 55 g cream cheese (2 ounces)
- 55 g milk (1/4 cup)
- 55 g heavy cream (1/4 cup)
- 25 g glucose (1 tablespoon)
- 0.5 g kosher salt (1/8 teaspoon)
Method
- Bloom the gelatin (see page 29).
- Gently warm the cream cheese and milk in a small saucepan over low heat.
- When the mixture is very warm to the touch and just beginning to steam, remove it from heat, whisk in the bloomed gelatin, and watch it dissolve fully.
- Then whisk in the heavy cream, glucose, and salt.
- Pour the contents of the pan into a deep round container (a plastic pint container works best) and leave it out on the counter while you gather your other elements to plate the dessert.
- Powdered gelatin can be substituted for the sheet gelatin: use 1 1/2 teaspoons.
- In a pinch, substitute 9 g (2 teaspoons) corn syrup for the glucose.
- Instead of a whisk, use a hand blender to mix the cream cheese skin.
