Cream Cheese Mousse

Ingredients

• ¹/₃ cup sugar
• 4 Tbs. cold water
• 1-¹/₃ cups heavy cream
• 1-½ tsp. powdered gelatin
• 8 oz. cream cheese (I use Philadelphia)
• 3 Tbs. confectioners' sugar
• 3 large egg yolks

In a bowl, beat the heavy cream until it forms soft peaks; cover with plastic wrap and refrigerate. In a very small saucepan, combine the sugar and 2 Tbs. of the cold water and boil to 248°F (you may need to tip the pan to get an accurate reading). Meanwhile, in a small bowl, beat the egg yolks ...

View full recipe at Fine Cooking