4 Servings 5 min Cook
2 Oz Cream Cheese
1 1/4 Oz Vanilla Beans
1/2 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
1/4 Tsp Salt
3 Large Egg White
1/2 Cup Sugar
1 1/3 Cup chips White Chocolate
Place cream cheese and vanilla seeds in a large bowl, and beat on medium-high speed of a hand mixer until very smooth, about 2 minutes.
Add cream, and beat until smooth and fluffy, about 2 minutes more; set aside.
Place salt and egg whites in another bowl, and beat on medium-high speed of a hand mixer until soft peaks form; while beating, slowly add sugar, and beat until stiff peaks form; set aside.
Place white chocolate in a medium bowl over a 4-qt.
saucepan of simmering water, and cook, stirring constantly, until just melted; remove from heat, and let cool for 5 minutes.
Pour white chocolate into cream cheese mixture, and fold with a rubber spatula until almost combined; add beaten egg whites, and fold gently until just combined.
Transfer to a piping bag fitted with a 3⁄4" tip, and pipe into serving glasses; refrigerate until set before serving, at least 2 hours.
Recipe inspired by: http://www.
saveur.
com/article/Recipes/White-Chocolate-Cream-Cheese-Mousse
