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:
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?
I used unflavoured powder gelatine (Knox brand), not the whole pouch, only 9 g. I dissolved it in 30 ml of cold water and mix it with the orange juice and liquor, then I heat everything in the stove until boiling, when it cools down a little bit I add this mix to the cream cheese and yolks while they are been whipped in the machine.
The recipe is from "Professional Baking, Fifth Edition. Wayne Gisslen". The only difference is that I used the five yolks mixed with the cream cheese (in that recipe they are not included), because I like the flavour and the yellowish colour they give. That's why I thought I didn't need extra gelatine.
Thank you so much for your help, I really appreciate it.