Cream Cheese Brulee In Merinque Shells Recipe - Cooking Index
Cream Cheese Brulee In Merinque Shells Recipe - Cooking Index
| For meringue shells | ||
| 6 | California fresh egg whites | |
| Or | ||
| 7 oz | 198g | Liquid or frozen egg whites |
| 1 1/4 cups | 247g / 8.7oz | Granulated sugar |
| For cream cheese brulee | ||
| 4 | California fresh egg yolks | |
| Or | ||
| 3 oz | 85g | Liquid or frozen egg yolks |
| 1 1/2 cups | 355ml | Whipping cream |
| 1 1/2 lbs | 681g / 24oz | Cream cheese - (room temperature) |
| 1 1/2 tablespoons | 22ml | Lemon juice |
| 1/4 cup | 59ml | Honey |
| For raspberry sauce | ||
| 6 cups | 1422ml | Raspberries - fresh or frozen |
| 1/3 cup | 65g / 2.3oz | Sugar |
FOR MERINGUE SHELLS: Preheat oven to 200F.
Line baking sheets with parchment paper. Draw 2-1/2 inch circles on the paper.
Whip egg whites to the soft peak stage.
Add sugar a little at a time, whipping until stiff peaks form and sugar is dissolved.
Fit pastry bag with large star tip and using circles as a guide, pipe meringue out to fill the circle. Pipe around the edges, making shells 2 inches high.
Place in 200 degrees F. oven and bake for 1-1/2 to 2 hours until shells are crisp and dry. Turn oven off and leave shells in for an additional hour to dry completely.
FOR CREAM CHEESE BRULEE: Blend eggs and whipping cream well.
Place in top of double boiler and heat until thickened. Cool to room temperature.
Whip cream cheese, lemon juice and honey until light.
Add cooled egg/cream mixture slowly and blend well.
Pour into meringue shells and refrigerate at least 2 hours.
FOR RASPBERRY SAUCE: Puree raspberries until smooth.
Mix with sugar. Strain through a fine mesh strainer to remove all seeds.
ASSEMBLY: Pour 2 ounces raspberry sauce on plate. Top with filled meringue. Garnish with berries.
Source:
Alphonse Vinh
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