Last week I shared my tutorial for making easy and elegant little cones for savory appetizers or diminutive desserts!
Today I'm sharing my recipe for a cheesecake mousse filling. I dipped the fresh cones into cinnamon sugar, then piped in the mousse and topped them off with a fanned strawberry for an Olympic Torch inspired look!
1/2 Tablespoon unflavored gelatin
2 Tablespoons room temperature water
8 oz. cream cheese at room temperature
1/2 cup granulated sugar, divided
3 large egg yolks
1/2 vanilla bean, split & scraped
3/4 cup heavy cream
1. In a small bowl, sprinkle gelatin over the water. Set aside.
2. In the bowl of a standing mixer, beat cream cheese and half of the sugar. Set aside.
3. In a double-boiler over medium-low heat, whisk egg yolks, vanilla scrapings and the other half of the sugar until thickened and pale yellow (I use an electric whisk). Remove from heat and gently stir in the gelatin until it has completely dissolved.
4. Beat the egg mixture into the cream cheese mixture.
5. In a separate bowl, whip the cream until it forms medium peaks.
6. Add whipped cream to the cheese mixture and beat just till the two come together.
7. Transfer to a bowl and cover with plastic wrap. Refrigerate for 1 hour.
Roll fresh cones (recipe/tutorial HERE) in cinnamon sugar. Use a pastry bag fitted with a round or star tip to pipe into cones. Top with a fanned strawberry. Serve Immediately.
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