Cream Cheese Ramekins Recipe
Cream Cheese Ramekins has a great taste. The Vanilla extract gives the Cream Cheese Ramekins a prefect taste.
Summary
Ingredients
| Cream cheese | 7 Ounce | |
| Apricot preserve | 1/4 Cup (16 tbs) | |
| Eggs | 2 Small | |
| Eggs | 2 Small, separated | |
| Cornstarch | 3 Tablespoon | |
| 2 oz chopped assorted glace fruit | ||
| Vanilla essence | 1/2 Teaspoon | |
| Superfine sugar | 3 Tablespoon | |
Directions
Drain the cream cheese in a strainer for at least 30 minutes.
Puree the apricot preserve in a food processor.
Put the 2 whole eggs and 2 yolks into a bowl.
Whisk the eggs until pale.
Add the cream cheese, apricot preserve, cornstarch (cornflour), glace fruit and vanilla and mix thoroughly.
Whisk the 2 egg whites to very firm peaks.
Add the sugar all at once, still whisking, then fold into the mixture.
Wrap a double thickness of non-stick parchment (grease proof paper) around each of 4 ramekin dishes and secure with an elastic band.
Divide the mixture between the 4 ramekins and place in a circle in the microwave oven, leaving the center empty.
Microwave, uncovered, on MEDIUM-HIGH for 8 minutes.
Leave to cool.
Remove the non stick parchment (grease proof paper).
Puree the apricot preserve in a food processor.
Put the 2 whole eggs and 2 yolks into a bowl.
Whisk the eggs until pale.
Add the cream cheese, apricot preserve, cornstarch (cornflour), glace fruit and vanilla and mix thoroughly.
Whisk the 2 egg whites to very firm peaks.
Add the sugar all at once, still whisking, then fold into the mixture.
Wrap a double thickness of non-stick parchment (grease proof paper) around each of 4 ramekin dishes and secure with an elastic band.
Divide the mixture between the 4 ramekins and place in a circle in the microwave oven, leaving the center empty.
Microwave, uncovered, on MEDIUM-HIGH for 8 minutes.
Leave to cool.
Remove the non stick parchment (grease proof paper).
Chef
