Cream Cheese Bavarian from LA Culinary Institute


1 cup cream cheese
1/2 cup sugar
5/8 tsp salt
lemon zest, grated, to taste
orange zest, grated, to taste
1/2 tsp vanilla extract
2 tbsp lemon juice
1 pkg. gelatin
1/4 cup water, cool
2 cups heavy cream


  • Using a paddle attachment, blend the cream cheese sugar, salt, flavorings, vanilla, and lemon juice till smooth.
  • Soften gelatin in cold water. Heat water once gelatin is soft until dissolved.
  • Whip heavy cream to soft peaks.
  • Fold gelatin mix into cheese mix. Fold whipped cream into mix. Mold immediately.