Cream Cheese Skin

• 3 gelatin sheets
• 55 g cream cheese (2 ounces)
• 55 g milk (1/4 cup)
• 55 g heavy cream (1/4 cup)
• 25 g glucose (1 tablespoon)
• 0.5 g kosher salt (1/8 teaspoon)

1. Bloom the gelatin (see page 29).
2. Gently warm the cream cheese and milk in a small saucepan over low heat.
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. Then whisk in the heavy cream, glucose, and salt.
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. Powdered gelatin can be substituted for the sheet gelatin: use 1 1/2 teaspoons.
7. In a pinch, substitute 9 g (2 teaspoons) corn syrup for the glucose.
8. Instead of a whisk, use a hand blender to mix the cream cheese skin.

gelatin sheets, cream cheese, milk, heavy cream, glucose, kosher salt

Taken from www.epicurious.com/recipes/food/views/cream-cheese-skin-382378 (may not work)