Cream Cheese Mousse

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

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


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