Cream Cheese Curd

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.