Crémets d’anjou with raspberry coulis

Crémets d’anjou with raspberry coulis

By
From
100 Best Cakes and Desserts
Serves
6
Photographer
Mark Roper

This delicate dessert made with cream and a fresh soft cheese called fromage blanc is a speciality of my native region of Anjou in France.

Ingredients

Quantity Ingredient
200ml cream
2 egg whites
pinch cream of tartar
75g caster sugar
250g fromage blanc (smooth quark)
1/2 lemon, juiced
1 quantity Raspberry coulis
300g raspberries
icing, for dusting

Method

  1. Place six 25 cm square pieces of muslin into boiling water for 1 minute, then drain. This will rid the muslin of any impurities.
  2. Beat the cream until it just starts to stiffen.
  3. Using electric beaters, beat the egg whites and cream of tartar until stiff peaks form. Add 2 tablespoons of the sugar and continue beating until the egg whites are smooth and well combined.
  4. Beat the fromage blanc with the remaining sugar and the lemon juice. Fold in the whipped cream, then gently fold in the beaten egg whites.
  5. Place a square of muslin on a plate. Spoon one-sixth of the mixture into the centre, then lift the edges of the muslin to firmly wrap the contents. Tie the parcel with kitchen string and place on a wire rack over a tray to drain. Make the remaining five parcels, then refrigerate the parcels on the rack for at least 2–3 hours or overnight.
  6. Carefully unmould the crémets onto dessert plates. Spoon a little of the raspberry coulis around each and top with the raspberries. Dust with icing sugar just before serving.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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