Desserts/ Summer

Vanilla fromage blanc cream

Vanilla fromage blanc cream

Print Recipe
Serves: 4 Preparation: 30 minutes

Ingredients

  • 360 g fromage blanc
  • 3 egg yolks
  • Seeds from 2 vanilla pods
  • 250 ml whipping cream
  • 40 g caster sugar
  • 4 gelatine sheets
  • Lemon and orange zest
  • Pinch of salt

Instructions

1

Soak the gelatine sheets in a bowl of cold water.

2

Lightly whip 200 ml of cream until it forms soft peaks.

3

Beat the egg yolks, sugar, vanilla pod seeds, citrus zest and salt until the mixture falls back into the bowl in ribbons when the whisk is lifted.

4

Fold in the fromage blanc.

5

Heat 50 ml of cream and add the gelatine sheets, stirring with a whisk.

6

Remove from the heat and continue to whisk quickly until the cream reaches the ribbon stage.

7

Leave to thicken in the fridge.

8

Gently fold in the whipped cream and pour the mixture into verrines, a large bowl or stainless steel baking rings.

9

If the cream mixture is too thin, let it thicken for a while longer in the fridge.

10

Keep cool until ready to serve.

Notes

Serve with a raspberry coulis and langues de chat biscuits or sesame seed tuiles.

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