Help, please! I've been making some orange cheese mousses and everything looks perfect the moment they are ready, but the next day they have some drops of liquid at the bottom (I can see it because they are in a triangular transparent glass). I've tried everything I had in mind, but I still don't know what the problem is.
The ingredients I used are:
- 250g cream cheese
- 1 cup whipping cream
- 5 eggs (white and yolks separated)
- 1 oz Grand Marnier
- 1 oz Triple Sec
- 50 ml orange juice
- 125 g sugar
- pinch of salt
- 9 g of gelatine.
- I whip the yolks and I add the cream cheese.
- I mix the gelatine with the Orange juice and liquor and add it to the yolks and cheese mixture.
- I whip cream, and in other bowl the white eggs (room temperature) with a pinch of salt.
- I prepare the syrop with the sugar and add it slowly to the white eggs.
- I keep mixing it until white eggs are no hot anymore.
I mix everything carefully with a spatula. Everything looks perfect but the very next day I can see some liquid in the glass. White eggs are cooked, how can it be? Might I need more gelatin? What am I doing wrong? Help me, please! Thank you so much!