cakepia recipe japanese      
Cheese Cream Mousse  
World Traditional Recipe スイス

Swiss style dessert. Made with cream cheese, the mousse has a smooth texture. You can reduce the amount of sugar for the mousse down to 40g; if you do so, increase the amount of sugar for the whipped cream topping to 6g.
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●Preparation Tip

Photo #1

Photo #2

Photo #3
Stir cream cheese until soft.

Heat milk in a saucepan until it comes to the boil.

In a bowl, cream together egg yolks and sugar. (Photo #1)

Quickly stir the hot milk into the egg yolk mixture.

Pour the mixture back into the saucepan and place it over heat. Stir constantly with a spatula until the mixture thickens. (Photo #2)

Place the saucepan in a larger bowl of ice water and allow the mixture to cool.

When the mixture is cooled, add the cream cheese and blend well. (Photo #3)

Transfer the mixture into glasses and refrigerate until set.


Photo #1
In a bowl, combine whipping cream and 4g of sugar. Beat until stiff. (Photo #1)

Pipe the whipped cream on top of the chilled mousses.

Servings per Recipe Calories per Serving Ready In
three glasses  416kcal 120 minutes
milk 150g 
egg yolks 40g 
sugar 50g 
cream cheese 100g 
- Allow cream cheese to soften at room temperature.

whipping cream 100g 
sugar 4g 
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