Cream Cheese Skin

Directions

1. 1
   Bloom the gelatin (see page 29).
2. 2
   Gently warm the cream cheese and milk in a small saucepan over low heat.
3. 3
   When the mixture is very warm to the touch and just beginning to steam, remove it from heat, whisk in the bloomed gelatin, and watch it dissolve fully.
4. 4
   Then whisk in the heavy cream, glucose, and salt.
5. 5
   Pour the contents of the pan into a deep round container (a plastic pint container works best) and leave it out on the counter while you gather your other elements to plate the dessert.
6. 6
   Powdered gelatin can be substituted for the sheet gelatin: use 1 1/2 teaspoons.
7. 7
   In a pinch, substitute 9 g (2 teaspoons) corn syrup for the glucose.
8. 8
   Instead of a whisk, use a hand blender to mix the cream cheese skin.