Cream Cheese Molds with Two Sauces

(from Lucianolinda’s recipe box)

Source: Woman's Day magazine

Serves 8 people

Categories: Molded Dessert

Ingredients

  • Cream cheese molds:
  • 1/2 cup cold water
  • 1 Tbsp. brandy
  • 1 envelope gelatin
  • 1 pkg. (8 oz.) cream cheese, at room temperature
  • 1/2 cup sugar
  • 1/4 cup half-and-half
  • 2 tsp. grated lemon rind
  • 3Tbsp. lemon juice
  • 4 tsp. powdered egg whites, dissolved in 1/4 cup warm water
  • 1 cup heavy cream
  • Raspberry sauce:
  • 1 pkg. (12 oz.) unsweetened frozen raspberries, thawed
  • 1/3 cup sugar
  • 1 Tbsp. orange liqueur
  • Brandy sauce:
  • 3/4 cup sugar
  • 1 Tbsp. cornstarch
  • 1 cup water
  • 3 egg yolks, lightly beaten
  • 1 Tbsp. brandy

Directions

  1. Lightly grease eight nonstick 6 oz. star-shaped molds or round molds or ramekins. Mix the water and brandy in saucepan. Sprinkle gelatin over mixture; let soften, 5 minutes. Over low heat, stir to dissolve gelatin

  2. Beat egg white mixture in clean medium size bowl until soft peaks form. Beat heavy cream in separate bowl until soft peaks form. Place bowl of cream cheese mixture in larger bowl filled with ice water; stir occasionally until mixture starts to thicken, but does not set. Fold egg whites into cream cheese mixture. Then fold in whipped cream. Spoon evenly into molds. Refrigerate 4 hours or until set.

  3. For raspberry sauce: puree berries in blender or food processor. Force through sieve over bowl to remove seeds. Stir sugar and liqueur into berry puree.
  4. For brandy sauce: combine sugar and cornstarch in small saucepan. Gradually stir in the water. Cook over medium heat until mixture comes to boiling and is clear and thickened, 2 to 3 minutes. Add small amount of sornstarch mixture to yolks in a bowl. Then stir yolk mixture into saucepan. Cook, stirring constantly, 2 minutes. Remove from heat; stir in brandy. Place a piece of plastic wrap directly on surface of sauce. Let cool to room temperature.
  5. Refrigerate both sauces until ready to use. To serve, spoon some raspberry sauce onto dessert plates. Loosen edges of one mold; turn out onto wide spatula. Dip mold briefly into warm water, if necessary. Invert and place in center of raspberry sauce. Top with some brandy sauce. Repeat with remaining mods and sauces.

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