Cream Cheese Skin

Name: Cream Cheese Skin
Yield: Makes about 150 g (3/4 cup)
Ingredients: 3 gelatin sheets; 55 g cream cheese (2 ounces); 55 g milk (1/4 cup); 55 g heavy cream (1/4 cup); 25 g glucose (1 tablespoon); 0.5 g kosher salt (1/8 teaspoon)

December 14, 2011

This recipe is simple yet magical. It will make you look like you paid $30,000 for a fancy culinary education when you dip the guava sorbet in it. It must be made right before you are going to use it, or it will set hard in your fridge, and trying to melt it back down and get it back to the perfect temperature will be the bane of your existence—the opposite of setting yourself up for success.

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