“Fromage blanc” based recipes
“Cervelle de Canuts” (Soft cheese spread) (6 pers.)
This speciality of Lyons is very simple to prepare.
1 big cheese drainer with a base of 1l of UHT cow milk.
1 jar of 20cl of fresh cream – 200 g shallots- 1/2 bunch of chives
- 1 bunch of flat parsley - 1/2 bunch of chervil - 1 dl of oil – 1 dl
of dry white wine – salt/pepper
Prepare your cheese drainer 48h in advance by following the instruc-
tions (allow one day or night for draining). Note that your cheese must
be thick (remove as much whey as possible).
Wash and finely snip the herbs and the shallots.
Beat together the cream and the cheese, season with salt and pepper
then add the other ingredients.
You can serve the “cervelle de Canuts” with boiled or pot roasted pota-
toes or spread on bread.
Tsatziki (6 pers.)
1 big cheese drainer with a base of 1l of whole or semi-skimmed UHT
cow milk.
1 cs of thick cream - 2 cucumbers - 1 bunch of fresh mint – 2 cloves of
garlic – 1 cs of mustard – 1 cs of olive oil – Salt and pepper.
Prepare your cheese drainer 48h in advance by following the instruc-
tions (allow one day or night for draining).
Peel and deseed the cucumbers then grate them and drain in a strainer
with coarse salt for many hours.
Beat the cheese drainer to obtain smooth “fromage blanc” and not too
thick (add some whey if required). Add the fresh cream.
Add to the “fromage blanc”, the clove crushed beforehand, the finely
chopped mint, the mustard and the oil, then season with salt and pep-
per.
Squeeze the grated cucumber in a cloth to remove the remaining water.
Finally, add the grated cucumber to the preparation.
Strawberry whisked “fromage blanc” (4 pers.)
1 large cheese drainer with a base of 1l of whole or semi-skimmed UHT
cow milk.
500g of strawberries (400g to mix / 100 g to cut into pieces) – 100 g of
powdered sugar
Prepare your cheese drainer 48h in advance by following the instruc-
tions (allow one day or night for draining).
Beat the “fromage blanc” with a foot mixer.
Mix 400 g of strawberries with 100 g of powdered sugar. Put in a sau-
cepan on low heat with the remaining 100 g of strawberries cut into
pieces. Let it stew but do not let it boil. When the coulis glazes the
spoon, let it cool.
Add it to the “fromage blanc” and serve fresh in glass bowls.
76
FAIT MAISON_LAGRANGE 16/05/11 10:08 Page78
