300gr cream philadelphia cheese

5 egg yolks

225gr caster sugar

12gr powdered gelatine

110gr whole milk

750gr whipping cream


Mix the gelatine and the whole milk well and leave to rest for 20 minutes. 
In a mixer machine start whisking the egg yolks. Mix the sugar with 2 table spoons of water and cook to 120ºc. Take the sugar off the stove, allow the bubbles to stop and pour very slowly into the egg yolks while whisking. Continute whisking to a light and fluffy texture, by then the mixture should have cooled down. 
In a small sauce pan or in the microwave melt a 1/3 of the cheese until it's warm. Melt the gelatine to a clear thick liquid. Mix a bit of the warm cheese with the gelatine and together back into the rest of the warm cheese. Once mixed mix a 1/3 of the cold cheese with the warm mixture then together back into the rest of the cold cheese. 
Fold the egg yolks into the cheese a 1/3 of the time. 
In a cold separate bowl whip the cream to a thick yogurt texture and fold into the cheese mixture. 
Place a sponge base (recipe HERE) in a metal ring, make sure there are no gaps etween the sponge and the ring. Pour the mixture into the ring and freeze over night. 
To release use a straight pallet knife or a blow torch. Release the cake and leave over night in the fridge to defrost. 
Decorate with Blueberry and Raspberry glaze (recipe HERE)and slices of strawberries around the cake.