Preparation info
  • Makes 1 lb 10 oz (enough to fill


    Paulina molds)
    • Difficulty


Appears in

By Culinary Institute of America

Published 2015

  • About


Ingredient U.S. Metric
Heavy cream 1


  1. Assemble and prepare the desired pastries, containers, or molds that are to be used in the application of the mousse before beginning preparation.
  2. Whip the cream to soft peaks. Cover and reserve under refrigeration.
  3. Place the cream cheese in the mixer and mix with the paddle attachment on medium speed until soft and creamy.
  4. Heat the sugar, g