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Fontainebleau (fromage blanc and whipped cream mousse)
Cloud-light fromage blanc and cream drained in muslin, served with berries
Fontainebleau takes its name from the town south of Paris, whose cheese shops sold it in little muslin-wrapped pots for the weekend. It is a fresh-cheese dessert for late spring and summer, best when the first strawberries and raspberries arrive. Fromage blanc and whipped cream are folded together and left to drain in muslin, so the mousse firms up into a light, cloud-soft mound that tastes of fresh milk with a gentle tang. Serve it chilled with berries or a spoonful of red-fruit coulis, and a little extra sugar on the side. Some recipes fold in whisked whites; this one leaves them out entirely, because firmly whipped cream alone holds the air, and draining away the whey gives the mousse its shape. Chef's tip: drain the fromage blanc before you start; the common mistake is folding in a wet, runny cheese, which collapses the cream and leaves a puddle in the dish.
- Total time
- 255 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 10 ½ oz full-fat fromage blancor thick plain quark
- ¾ cup double creamwell chilled
- 1 oz icing sugar
- 1 tsp vanilla extract
To serve
- 9 oz mixed berries
- ⅔ oz sugar (optional)to sprinkle
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What you'll need
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Method
0/6 doneStep 1: Line a sieve with a double layer of muslin, set it over a bowl and tip in 10 ½ oz full-fat fromage blanc. Drain in the fridge for 2 hours, until thick enough to hold a spoon upright.
120 minStep 2: Whip ¾ cup double cream with 1 oz icing sugar and 1 tsp vanilla extract in a chilled bowl until it holds firm, smooth peaks. Stop before it looks grainy.
4 minStep 3: Beat the drained cheese with a spoon until smooth, then fold in the cream in three additions with a large spatula, keeping as much air as you can.
Step 4: Line 4 ramekins or small sieves with damp muslin, spoon in the mixture and fold the cloth over the top.
Step 5: Set them on a rack over a tray and drain in the fridge for 2 hours, until firm enough to turn out and hold their shape.
120 minStep 6: Unwrap onto plates and serve cold with 9 oz mixed berries, with ⅔ oz sugar on the side if you like.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 7 g
- Carbs
- 16 g
- Fat
- 27 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fontainebleau (fromage blanc and whipped cream mousse) take?
- About 255 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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