Cream Cheese Skin – a delicious recipe with gelatin sheets, cream cheese, milk, heavy cream, glucose, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Bloom the gelatin (see page 29).
2
Gently warm the cream cheese and milk in a small saucepan over low heat.
3
When the mixture is very warm to the touch and just beginning to steam, remove it from heat, whisk in the bloomed gelatin, and watch it dissolve fully.
4
Then whisk in the heavy cream, glucose, and salt.
5
Pour the contents of the pan into a deep round container (a plastic pint container works best) and leave it out on the counter while you gather your other elements to plate the dessert.
6
Powdered gelatin can be substituted for the sheet gelatin: use 1 1/2 teaspoons.
7
In a pinch, substitute 9 g (2 teaspoons) corn syrup for the glucose.
8
Instead of a whisk, use a hand blender to mix the cream cheese skin.
103
kcal
Calories
10
g
Fat
2
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 gelatin sheets, 55 g cream cheese (2 ounces), 55 g milk (1/4 cup), 55 g heavy cream (1/4 cup), and more.
Yes, Cream Cheese Skin falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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