Fromage Blanc Mousse with Raspberries (Serves 4)
1 large faisselle made from 1 L of UHT whole or half-skim cow's
milk (remove and set aside 400 g of fromage blanc)
1 egg white, juice of 1 lemon, raspberry coulis, raspberries,
1 sheet of gelatine, 3 tbsp caster sugar, 1 pinch salt, white choco-
late chips
Prepare your faisselles 48 hours in advance following the instruc-
tions (including approx. 1 day or overnight for drainage). Whip the
fromage blanc using a hand blender.
Soak the gelatine in cold water according to the package direc-
tions and, while waiting, combine the fromage blanc and sugar in
a mixing bowl.
Heat the lemon juice.
Drain the gelatine and melt it in the hot lemon juice. Leave to cool.
Add the pinch of salt to the egg white and beat until it forms stiff
peaks.
Blend the lemon juice and gelatine into the fromage blanc mixtu-
re and then incorporate the beaten egg white taking care not to
deflate it.
In a clear mixing bowl place a few whole strawberries, then a layer
of mousse and then place in the refrigerator to set. Add a tables-
poon of the coulis and then a second layer of mousse. Return to
the refrigerator to allow the remaining mousse to set.
Garnish with the chocolate chips just before serving.
Gourmet Orange & Chocolate Fromage Blanc Cheesecake
(Serves 6)
1 large faisselle made from 1 L of whole cow's milk (remove and
set aside 500 g of fromage blanc)
4 eggs, 75 g sugar, 150 g dark chocolate, 20 g butter, 75 g flour, ½
packet baking powder, 50 g candied oranges, 1 pinch salt
Prepare your faisselles 48 hours in advance following the instruc-
tions (including approx. 1 day or overnight for drainage). Whip the
fromage blanc using a hand blender.
Mix the egg yolks with the sugar.
Cut the chocolate up into pieces and melt over low heat with the
butter.
Add the chocolate to the egg mixture followed by the fromage
blanc, flour and baking powder.
Dice the candied oranges and add them as well.
Beat the egg whites with the salt until they form stiff peaks and add
to the mixture.
Pour into a greased pan and bake for 20 minutes at 180°C.
Turn out and cool before serving accompanied by English cream
or vanilla ice cream.
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