Cream Cheese Skin

1. 1

   Bloom the gelatin (see page 29).

2. 2

   Gently warm the cream cheese and milk in a small saucepan over low heat.

3. 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. 4

   Then whisk in the heavy cream, glucose, and salt.

5. 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. 6

   Powdered gelatin can be substituted for the sheet gelatin: use 1 1/2 teaspoons.

7. 7

   In a pinch, substitute 9 g (2 teaspoons) corn syrup for the glucose.

8. 8

   Instead of a whisk, use a hand blender to mix the cream cheese skin.

* Per serving · 4 servings · Values may vary.