Why I Love This Recipe
This is a fantastic combination of cool creamy cheese with tart fruit couli with a hint of rose. It has almost a mousse like consistency.
Ingredients You'll Need
8 oz Cream cheese, softened (Full fat)
5 Tb Sour Cream (Full fat)
2 eggs; separated
1/4 cup Sugar
2/3-cup frozen raspberries
1 cup frozen strawberries
1 TB Honey or more to taste
1 TB Rose water, Jasmine water or Orange Blossom water (Neroli).
You will need 2 small bowls for pasteurizing the eggs; In one bowl place the yolks with 1/8 cup of the sugar.
In the other place the egg whites.
Over simmering water, whisk the yolks and sugar until they reach 140 degrees. Remove from heat and move to a large clean bowl to stop cooking.
Place the egg whites over the simmering water and begin whisking.
Once they become foamy start adding the sugar and continue whisking until the whites reach 125 degrees.
Remove from heat and continue beating until stiff peaks have formed.
To the yolks in the large bowl, add the cream cheese and sour cream with 1/4 tsp vanilla and beat until well combined.
Fold in the egg whites 1/2 at a time.
Chill, covered with saran on the surface to prevent skinning, until ready to use.
Make the Couli (this is not a cooked couli)
Throw frozen raspberries and strawberries in the food processor, process until almost smooth.
Run this mixture through a sieve to remove the seeds.
Add 1 TB Honey or more until you like the taste (I like it a little sour so I don't use much)
To assemble –
Take 4 Cocktail glasses (Which look like large martini glasses) or 6 martini glasses (Real sized martini glasses)
Add 1 TB rose water to the first, swirl around the glass like you would vermouth for a martini, pour the rose water from the first glass into the second and swirl the second… repeat with the third and fourth, moving the remaining rose water from glass to glass.
Divide 3/4 of the couli between the glasses, then divide the cream cheese mixture between the glasses.
Drizzle the remaining couli over the top of the cream with a spoon and swirl with a chop stick.
You may chill again for about 1-2 hours before a crust starts to form on the top…