10 ounces Cream cheese or mascarpone
4 ounces Granulated sugar
2 fluid ounces Water
1/2 fluid ounce Mint compound (or 20 mint leaves)
10 fluid ounces Heavy cream
Yield: 26 ounces
1. Cut the cream cheese or mascarpone into medium cubes, place in a bowl and soften in a microwave oven until the cheese is 90°F (32°C).
2. Boil the water and sugar for 1 minute. Remove from the heat and cool, then use a spatula to incorporate into the softened cheese.
3. Whip the mint compound and heavy cream to soft peaks. (Or cut the mint leaves into a fine chiffonade, add to the heavy cream and whip to soft peaks.) Fold the cream into the cheese mixture and use immediately.
4. Yield: 1 lb. 10 oz.
Yield: 26 ounces
4 ounces Granulated sugar
2 fluid ounces Water
1/2 fluid ounce Mint compound (or 20 mint leaves)
10 fluid ounces Heavy cream
Yield: 26 ounces
1. Cut the cream cheese or mascarpone into medium cubes, place in a bowl and soften in a microwave oven until the cheese is 90°F (32°C).
2. Boil the water and sugar for 1 minute. Remove from the heat and cool, then use a spatula to incorporate into the softened cheese.
3. Whip the mint compound and heavy cream to soft peaks. (Or cut the mint leaves into a fine chiffonade, add to the heavy cream and whip to soft peaks.) Fold the cream into the cheese mixture and use immediately.
4. Yield: 1 lb. 10 oz.
Yield: 26 ounces
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