750 g cream cheese soft
250 g delice rind removed
100g steens cane syrup
5 vanilla beans Tahitian
- Place the cream cheese, delice, sucrose, and steens in the bowl of a robot coupe. Scrape the seeds from the vanilla pods, and transfer them to the bowl. Process until the mixture is smooth and even. Do not over process.
- Transfer the cheese to the bowl of a kitchen aid fit with a whip attachment. Whip on speed 6 until medium peaks form.
- Transfer the whipped delice to pint delis and store in the lowboy.