Cream Cheese Jelly (Jello) revisited.

[Labarum]

Re: Cream Cheese Jelly (Jello) revisited.

wonderful, what is the brand name of the gelatin? I have an assortment of unsweetened flavorings, would those work do you think? They are very concentrated flavors

Supercook Gelatine, but I'm in UK, so that probably won't help.

I expect your flavours will work. I prefer to stick to natural flavours.

I was wondering about a smoked salmon mousse!

[2big4mysize]

Re: Cream Cheese Jelly (Jello) revisited.

any plain gelatin will work beit your stores brand or KNOX

looks like you discovered whipped creamchese there too or did you forget the gelatin

5 UK Splenda Tablets (= 5 teaspoon sugar) dissolved in cup of boiling water added to zest and juice on one lemon and 300g (10 oz) pack of cream cheese.

Start whipping.

Add one cup cold water and 1/4 teaspoon Xanthum Gum.

Expands quite nicely into a light and airy mousse.

Tipped to two bowls - 6 generous portions, I guess.

[Labarum]

Re: Cream Cheese Jelly (Jello) revisited.

I am still experimenting with this recipe.

(I gave up on sugar free jelly mixed with cream cheese ages ago - it's just too sweet when your taste buds have adapted to low carb living.)

I had a 300g tub of Cream Cheese one day so the recipe turned into

---

Add 5 UK Splenda tablets to a cup of boling water. (= 5 teaspoons sugar)

Stir.

Add sachet of geletine.

Grate rind of one lemon into a bowl, then squeeze in the lemon juice.

Add contents of cup and 300g (10.6 oz) cream cheese and whip.

Add one cup of cold water and 1/4 teaspoon Xanthum Gum

Continue to whip.

Turn into an empty ice cream tub and chill.

A nice clean taste that is not too sweet.

6 servings.

---

One day someone else in the family had been at my 300g tub of Cream Cheese, so I made up the volume with full fat Greek Yogurt (Total Brand)

This produced a much creamier mousse. The mix does not seem critical - two generous tablespoons of yoghurt and 8-10 oz of cream cheese seems to work well with two cups of other fluid.

I think this would be nice with juiced berries - maybe done in a Mouli

http://www.richmondcookshop.co.uk/index.php?cPath=22_62

and strained. Could be a very smooth and tasty dish.


Note

UK Splenda Tablets seem to be half the strenght of the US variety so use only two of those.

One teaspoon sugar per tablet in UK

http://www.splenda.co.uk/about_splenda/300_tablets.html

Sometimes I use one teaspoon liquid Hermesitas (Sacccharin)
__________________