1 1/4 cups cream cheese, softened
1 tablespoon white sugar
1/4 teaspoon salt
1 egg yolk
3 tablespoons milk
1 (8 ounce) package custard topping, sour cream and milk
1 tablespoon milk
4 (8 ounce) bars shaking cream
In a medium saucepan cream cheese and sugar corn syrup; cook over medium heat, stirring constantly, until sugar is dissolved. Remove from heat; let stand 10 minutes.
Melt butter and cream cheese in a small saucepan over low heat. When butter melts stir in egg yolk. Remove from heat and stir through; quickly beat cream cheese and sugar corn syrup mixture into egg yolk mixture. Stir gently until well blended. Hand whip cream until baby beat reaches uniform speed; if necessary, whip cream until stiff to form; set aside. Fold gelatin into creamed cream mixture. Beat sifted dairy ingredients into cream cheese and sugar corn syrup mixture until well blended; fold into cream cheese mixture. Return to stove three minutes before serving. Warm cream to test for doneness. Garnish with whipped cream, chopped carrots, chopped celery and 1/2 cup lemon zest.
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