YIELD: 8 (4-OUNCE) SERVINGS
1 teaspoon unflavored gelatin powder
2 teaspoons cold water
2 cups water
⅔ cup granulated sugar, divided
2 large egg yolks, room temperature
2 (8-ounce) packages cream cheese, room temperature
¾ cup crème fraîche
1 cup heavy cream
1 teaspoon vanilla extract
1. In a small mixing bowl, stir together the gelatin powder and the cold water. Set aside to bloom.
2. Make a sabayon: Place the 2 cups of water in a saucepan over medium–high heat and bring to a boil. Place a medium heatproof bowl on top of the boiling water and add ⅓ cup of the sugar and the egg yolks to the bowl. Whisk vigorously until fluffy ribbons form in the mixture and its temperature reaches 150°F. Remove from the heat and whisk in the bloomed gelatin until the mixture is fully combined. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 2 to 3 minutes, until it is smooth and free of lumps.
4. Resume mixing at medium speed. One at a time, add the remaining ⅓ cup of the sugar, the crème fraîche, and the heavy cream to the bowl of the stand mixer and beat on medium speed for 1 to 2 minutes, until the mixture is smooth and creamy. Scrape down the sides and bottom of the stand mixer bowl and add the vanilla. Using a wooden spoon or silicone spatula, stir until fully combined.
5. Fold the cream cheese mixture into the sabayon. Pour immediately into serving containers to set.
