Cream Cheese Bavarian
A no-cook cold dessert made with cream cheese, gelatin, and whipped cream.
Ingredients
cream cheese
12 oz (375 g)
sugar
4 oz (125 g)
salt
0.12 oz (5/8 tsp/4 g)
lemon zest (grated)
0.03 oz (3/8 tsp/1 g)
orange zest (grated)
0.02 oz (1/4 tsp/0.5 g)
vanilla extract
0.06 oz (3/8 tsp/2 g)
lemon juice
1 oz (30 g)
gelatin
0.25 oz (8 g)
water (cold)
2 oz (60 g)
heavy cream
1 pint (500 ml)
Instructions
1
Step 1
Place the cream cheese in a mixing bowl and beat on low speed until softened. Add the sugar, salt, and flavorings and beat until smooth. Scrape down the sides of the bowl to eliminate any lumps.
2
Step 2
Stir in the lemon juice.
3
Step 3
Soften the gelatin in the water, then gently warm the water until the gelatin dissolves.
4
Step 4
Whip the heavy cream to soft peaks (not stiff peaks). Do not overwhip.
5
Step 5
Stir the warm gelatin mixture into the cream cheese mixture. Scrape down the sides of the bowl to ensure the gelatin is evenly incorporated.
6
Step 6
Immediately fold in the cream. Do not let the cheese mixture stand after the gelatin has been added, as it will set quickly.
7
Step 7
Pour the mixture into the prepared mold or serving container. Refrigerate until set.
