Ingredients
2 large Egg
60 grams Granulated sugar
200 grams Cream cheese
1 tbsp Lemon juice
200 grams Heavy cream
120 grams Strawberries
Method
Sources
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Invert sugar — smoother ice cream, moister cakes, prevents crystallization
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Invert sugar — smoother ice cream, moister cakes, prevents crystallization
Cream-filled mozzarella — caprese, pizza, peach salad, tomatoes
Humidity-controlled cheese storage — keep artisan cheese perfect
Compressor-free churner for gelato, sorbet, frozen yogurt
Stainless press for hard cheeses — cheddar, gouda, manchego
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Cut the strawberries into small pieces. (The juice changes the fresh cheese flavor if you crush them.) Put the cream cheese and lemon juice in a bowl. Place over a bowlful of hot water and whisk until soft. (You can also use a microwave.) Put the egg and half of the sugar into a separate bowl over hot water and whisk until the consistency thickens. (Be careful not to whisk too much.) Now place the heavy cream and the rest of the sugar into another bowl and whisk until thickened. Pour Step 2's cream cheese into Step 4's whipped cream and mix. Transfer Step 3's egg mixture into Step 5's mixture and combine well. Pour this mixture into a container and place chopped strawberries on top. Stir lightly with spoon and chill in the freezer. Serve on a plate and it's done.