Philadelphia Mousse

For the Philadelphia Mousse, mix Philadelphia with sugar, orange juice, stir in beaten egg whites, pour into an ISI bottle and whip with 2 cartridges. If no ISI bottle is available, mix Philadelphia with sugar well and stir in 1 sheet of dissolved warm gelatin, let stiffen briefly, stir up and fold in the whipped cream.

For the cream (sabayon), place all ingredients in a bowl and gently beat over steam until warm. Do not let it get too hot, otherwise the egg yolk will bind too quickly. The cream (sabayon) is ready when it is nice and frothy.

If you prefer to eat it cold, you can beat it cold.

Pour rum-top fruits into glasses, pipe the mousse on top and cover with cream.

Serve the Philadelphia mousse with hippen or cookies.

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