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Crémet d'Anjou
Crémet d'Anjou, the cloud-light cream dessert from Angers
Angers and the Anjou countryside have served crémets since the 1800s: a mixture of fresh cheese, whipped cream and whisked egg white, drained in muslin until it holds its shape, then unwrapped onto a plate with berries or a red fruit coulis. It is soft, cool and barely sweet, and Angevin cheese shops sell it by the pot in spring and summer. This version swaps raw egg white for a little extra whipped cream, so it is safe for everyone. You need muslin or a clean J-cloth and small sieves or ramekins with holes. Chef's tip: give it a full 12 hours in the fridge; it firms up and turns light and mousse-like as the whey drips away.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the crémets
To serve
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What you'll need
Spices & pantry
Fresh ingredients (2)
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Method
0/5 doneStep 2: Whisk 1 cup double cream with 1 ⅜ oz icing sugar and 1 tsp vanilla extract to soft peaks that just hold their shape.
Step 3: Beat 9 oz fromage blanc or quark in a bowl until smooth, then fold in the cream in two goes, keeping it airy. Common mistake: whisking the cream stiff; it turns grainy when folded and the crémets weep and split.
Step 4: Spoon into the lined moulds, fold the muslin over and chill for 12 hours, until firm enough to turn out.
720 minStep 5: Crush half of 10 ½ oz raspberries or strawberries with 1 tbsp caster sugar to make a quick sauce. Turn the crémets out onto plates, peel off the muslin and serve with the sauce and the whole berries.
Nutrition per serving
- Calories
- 400 kcal
- Protein
- 9 g
- Carbs
- 23 g
- Fat
- 30 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does crémet d'Anjou take?
- About 20 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of double cream?
- Whipping cream, same amount (less rich; whips softer).
- What can I use instead of icing sugar?
- Caster sugar, same amount.
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