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Tandra Watkins

Capital Hotel Executive Pastry Chef

 

8 servings

12 ounces cream cheese, at room temperature

1 1/4 cup confectioners' sugar

2 1/2 cups cold heavy cream

1 teaspoon pure vanilla extract

1/4 teaspoon grated lemon zest

Seeds scraped from 2 vanilla beans

Raspberry Sauce, recipe follows

Half-pint fresh raspberries

Directions

Place the cream cheese and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment. With the mixer on low speed, add the heavy cream, vanilla, lemon zest, and vanilla bean seeds and beat on high speed until the mixture is very thick, like whipped cream.

Line a 7-inch sieve with cheesecloth or paper towels so the ends drape over the sides and suspend it over a bowl, making sure that there is space between the bottom of the sieve and the bottom of the bowl for the liquid to drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.

To serve, discard the liquid, unmold the cream onto a plate, and drizzle Raspberry Sauce around the base. Serve with raspberries and extra sauce.

Raspberry Sauce:                                                                                          Yield: 2 cups

1 cup raspberry puree

¼ cup passion fruit juice

1 cup raspberry jam

Directions

Place all of the ingredients in a saucepan and mix together while bringing it to a boil. Allow the sauce to simmer for 2 minutes and then take off the heat and allow it to cool. Keep refrigerated.

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