COUPE DE MOUSSE AU FROMAGE Cheese Cream Mousse

June 18, 2008 Swiss style dessert. Made with cream cheese, the mousse has a smooth texture. You can reduce the amount of sugar for the mousse down to 40g; if you do so, increase the amount of sugar for the whipped cream topping to 6g.

●Preparation Tip ●Mousse Photo #1 Photo #2 Photo #3 Stir cream cheese until soft. Heat milk in a saucepan until it comes to the boil. In a bowl, cream together egg yolks and sugar. (Photo #1) Quickly stir the hot milk into the egg yolk mixture. Pour the mixture back into the saucepan and place it over heat. Stir constantly with a spatula until the mixture thickens. (Photo #2) Place the saucepan in a larger bowl of ice water and allow the mixture to cool. When the mixture is cooled, add the cream cheese and blend well. (Photo #3) Transfer the mixture into glasses and refrigerate until set. ●Topping Photo #1 In a bowl, combine whipping cream and 4g of sugar. Beat until stiff. (Photo #1) Pipe the whipped cream on top of the chilled mousses. Servings per Recipe Calories per Serving Ready In 3  three glasses  0kcal 120 minutes Mousse milk 150g  egg yolk 40g  sugar 50g  cream cheese 100g  【Preparation】 - Allow cream cheese to soften at room temperature. Topping whipping cream 100g  sugar 4g