Creole Cream Cheese Mousse With Strawberry Gelee

Yields 11 (4-ounce) portions. Recipe is from Pastry Executive Chef Erin Swanson of Restaurant R’evolution, New Orleans.

1¼ tbls. powdered gelatin

4 tbls. cold water, to bloom gelatin

1 lb. Creole cream cheese

1 cup sugar, divided

3 egg yolks (pasturized, optional)

1½ cups heavy cream

For Strawberry Gelee:

2 lbs. strawberries with tops cut off

½ cup sugar

1¼ tbls. powdered gelatin

1. Whisk the powdered gelatin with the cold water until soft (bloom); set aside.

2. Over a double boiler, mix the Creole cream cheese and ½ cup of the sugar until warm enough to melt the gelatin. Mix in the gelatin. Strain through a fine sieve and set aside.

3. In a mixing bowl whip the egg yolks and the other ½ cup of sugar until thick and pale, about 5 minutes. Fold the egg yolk mixture into the Creole cream cheese mixture and set aside.

4. Whip the heavy cream to soft peak. Fold the heavy cream into the Creole cream cheese and egg yolk mixture. Pour the mousse into ramekins, leaving about ½-inch space from the top. Chill in the refrigerator for at least 4 hours.

5. Make Strawberry Gelee: Place the strawberries and 1/2 cup sugar in a bowl, cover with plastic wrap, and place over a double boiler for 2 hours. It should be at a medium-low heat with the water at a constant simmer. Strain through a fine sieve and leave over night to collect all the juice. Measure the juice; it should be at least 13½ ounces. Add the powdered gelatin to 4 tablespoons of the cold juice; set aside for 10 minutes. Warm the rest of the juice in the microwave for 40-60 seconds until warm. Stir in the gelatin mixture. Set aside until it reaches room temperature. Pour over the mousse and chill in the refrigerator for 2 hours.