Cream Cheese Curd

Preparation info
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By Sat Bains

Published 2012

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For the Cream Cheese Curd

  • 270 ml double cream
  • 135 g caster sugar
  • 2


Place the cream, sugar and split vanilla pods into a pan and warm gently until the sugar has dissolved. Add the agar-agar and bring to the boil. Take off the heat and whisk in the egg.

Heat gently, whisking continuously until thick. Whisk in the cream cheese then pass directly into 2 Pacojet containers. Freeze at-25°C then churn in the Pacojet once. Store in the fridge until needed.