Ibiza in New Haven Closes; Enjoy Its Cream Cheese Mousse at Home Cream Cheese Mousse ½ cup milk 1 vanilla bean, split lengthwise to expose seeds ½ cup sugar 6 egg yolks 16 ounces cream cheese ¼ cup cold water 1 envelope Knox unflavored gelatin 1 cup heavy cream Pineapple-Vanilla Sauce, recipe below Place milk and vanilla bean in a saucepan and bring to boil. Shut off heat and let vanilla infuse for 5 minutes. Remove bean. In a bowl, whisk sugar and egg yolks for about 2 minutes. While whisking, very slowly pour milk into egg mixture. Put this mixture in saucepan and cook at low heat for about 1 minute, while continuing to whisk. Add cream cheese and whisk until cream cheese is blended. In a small glass, put ¼ cup cold water and mix in the gelatin, making sure it dissolves, then add it to cheese mixture. Put mixture in blender and blend. Let cool to room temperature. Put heavy cream into a cold bowl and whip until whipped cream is formed. Pour cheese mixture over and gently fold whipped cream into cheese mixture. Line a 3-inch-high, 9- by 5-inch loaf pan with plastic wrap. Pour mixture into pan and refrigerate for 3 hours. Place a serving plate face down on pan and flip so the mousse sits on the plate. Peel off plastic wrap. Cut into squares and drizzle plate with Pineapple-Vanilla Sauce. Serve with fresh berries and garnish with mint leaves. Sprinkle with crushed almond cookies. Serves 6-8. Pineapple-Vanilla Sauce: Puree 12 ounces pineapple in a blender to liquefy. Put puree, 1 vanilla bean, split lengthwise to expose seeds, and 1/8 cup sugar in a small saucepan. Heat to boil and turn off heat. Let cool. Remove bean and pour into squeeze bottle. Ibiza in New Haven Closes; Enjoy Its Cream Cheese Mousse at Home
Posted on: Fri, 14 Mar 2014 17:11:22 +0000
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