Marsala Bavarian

Created by Executive Chef Manny Ramos, CEC, CDM, CFPP
Classic Residence by Hyatt and The Plaza Companies
Serves 6

• 5 ounces cream cheese
• 1/4 cup sugar
• 2 fluid ounces Marsala wine
• 1 teaspoon unflavored gelatin
• 1 fluid ounce water
• 2 cups cream

1. Beat cheese and sugar until smooth.
2. Add wine while beating.
3. Bloom gelatin in warm water and add slowly to cheese mixture while beating.
4. Scrape down the bowl and change to a whip.
5. Continue to whip while adding heavy cream.
6. Whip until mixture forms stiff peaks.
7. Pour into a favorite mold or serving glass (parfait or wine glass).
8. Chill until firm. Serve with fruit purée or fresh berries.