Gastronomixs

Cream cheese and miso mousse

A sublime mousse infused with Asian flavours bursting with umami.

Makes 3kg.

Cream cheese and miso mousse

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

400

g

miso

2

tbsp

Japanese soya sauce

2

tbsp

mirin

2

cloves

garlic, finely chopped

1350

g

cream cheese

800

ml

sake

36

g

gelatin sheets, soaked in cold water

1500

ml

whipping cream

As needed:

 

salt

Preparation method

  • Mix together the miso, soya sauce, mirin, and garlic until well blended.
  • Thinly spread this mixture over three sheets of aluminium foil.
  • Press the cream cheese into uniform blocks 3 x 3cm thick and about 10 to 15cm long.
  • Roll the cream cheese in a single layer of cheesecloth and then tightly fold in the aluminium foil, so that all sides of the cheesecloth are covered in the miso mixture.
  • Leave to infuse for at least four days.
  • Reduce the sake to 200ml.
  • Beat the whipping cream until it has the consistency of yoghurt.
  • Dissolve the gelatin sheets in the sake.
  • Mix the sake and the cream cheese in a planetary mixer until completely smooth.
  • Fold the whipping cream into the cream cheese mixture in three additions.
  • Season to taste with the salt.
  • Pour into a mould and freeze.
  • Remove from the mould and defrost in the refrigerator before use.

Serving suggestions

  • Delicious in a composition with components of tomato, jalapeño, and aubergine.
  • Use in a dish with carrots, thyme, and sesame seeds.
  • Delicious served with red cabbage, citrus, and soya.

Previous page