In this updated take on a classic French dessert, cream cheese adds stability and a pleasing tang, which balances the sweet white chocolate without overpowering it. This recipe first appeared in our December 2012 issue along with Ben Mims's story Beyond the Pale.
- 2 oz. cream cheese, softened
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- 1⁄2 cup heavy cream
- 1⁄4 tsp. kosher salt
- 3 egg whites
- 1⁄4 cup sugar
- 8 oz. white chocolate, finely chopped