DessertsSouffles Cream-Cheese Mousse by MiaVarghese August 2, 2011 written by MiaVarghese August 2, 2011 A mousse made with drained cream cheese, double cream and honey Print Recipe Votes: 1 Rating: 4 You: Rate this recipe! Cuisine Continental Prep Time 40 minutes Servings people MetricUS Imperial Ingredients Low(fat drained cream cheese - 1/2kg) - Fresh double cream(cold) - 70 g Honey - 2 tbsp Cuisine Continental Prep Time 40 minutes Servings people MetricUS Imperial Ingredients Low(fat drained cream cheese - 1/2kg) - Fresh double cream(cold) - 70 g Honey - 2 tbsp Votes: 1 Rating: 4 You: Rate this recipe! Instructions For preparing cream-cheese mousse, leave the cream cheese to drain overnight, removing the whey at regular intervals. Blend the very cold cream cheese with the honey. Keep it aside. Whisk the cold cream with 30 grams of ice-cold water until fluffy. Mix together the cream cheese and cream. Chill it. Cream-cheese mousse is ready. Serve chilled garnished with almonds, hazelnuts, almonds, etc. Share this Recipe BirthdaydessertsInnovativePartyThanksGivingValentines 0 comment 0 FacebookTwitterPinterestEmail MiaVarghese Related Posts Plum Christmas Cake Pineapple Payasam – Tasty Kerala Vermicelli Payasam | Semiya Payasam Palada Payasam Palada Pradhaman – Kerala Special Paal Paayasam Leave a Comment Cancel Reply Remember my details in this browser for the next time to post comment.
