Heavenly Dessert Cheese Molds
|Cream style cheese||1⁄2 Cup (8 tbs)|
|Powdered sugar||2⁄3 Cup (10.67 tbs), sifted|
|Vanilla extract||1⁄2 Teaspoon|
|Whipping cream||1 Cup (16 tbs), whipped|
|Orange sauce||1 Tablespoon (Use Fresh)|
|Fresh orange sauce||1 Tablespoon|
Combine Cream Style Cheese, powdered sugar, and vanilla, mixing well.
Fold whipped cream into cheese mixture.
Line six 3 1/2 inch brioche pans, custard cups, or one 4 cup mold with 4 thicknesses of dampened cheesecloth large enough to extend over edges.
Spoon cheese mixture evenly into molds, pressing firmly with the back of a spoon.
Gather edges of cheesecloth, and tie securely.
Invert molds on a wire rack set in a shallow pan.
Cover pan with enough plastic wrap to make an airtight seal.
Refrigerate 1 to 2 days or until firm and well drained.
Unmold cheese and remove cheesecloth just before serving.
Place each cheese mold on an individual dessert plate.
Spoon Fresh Orange Sauce on plates around molds.