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White chocolate callets — mousse, ganache, decorating
Ceramic fondue pot with burner — cheese and chocolate fondue
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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White chocolate callets — mousse, ganache, decorating
Ceramic fondue pot with burner — cheese and chocolate fondue
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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melt the white morsels and 1/4 c heavy cream in the microwave in 30 second intervals, stirring until smooth; cool completely. in a large mixer bowl, beat cream cheese until fluffy then stir in melted and cooled white morsels mixture. in a small mixer bowl, beat remaining 1 1/4 cup heavy cream/ or whipping cream until stiff peaks form; fold into cream cheese mixture being sure not to deflate the cream. place 1/2 of the pound cake cubes in the bottom of a trifle dish or other large clear bowl. (it really does look lovely in a footed trifle dish. ). in small bowl, combine coffee and rum; sprinle half of the coffee mixture over the pound cake in the dish. spoon in half of the cream cheese mixture, starting in the middle and spreading out towards sides to keep layers neat so it will look its best! mix 1 pint sliced strawberries with jam in a bowl and spoon 1/2 of the strawberries over the cream cheese. repeat with pound cake, coffee mixture and remaining cream cheese mixture. top with the remaining strawberries; arranged attractively on top. you can also dollop on some sweetened whipped cream in the center :). cover and refrigerate 4 hours or overnight.