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Le Chaudron recipe
Verrine fromage blanc citron speculoos
Lemon fromage blanc and speculoos parfait
⏱ 15 minServes 4Easy230 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)nonfat fromage blanc
2 tbsplemon juice
2 tbsplemon zest
3 tbspagave syrup
6speculoos cookies
1 tspvanilla
- 400 g (14 oz) nonfat fromage blanc
- 2 tbsp lemon juice
- 2 tbsp lemon zest
- 3 tbsp agave syrup
- 6 speculoos cookies
- 1 tsp vanilla
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Finely zest the lemon, avoiding the bitter white pith.
- Squeeze the lemon juice into a large bowl.
- Add the fromage blanc, agave syrup, lemon zest and vanilla.
- Whisk until smooth and slightly airy.
- Crush the cookies in a freezer bag with a rolling pin.
- Keep a few larger pieces for the top.
- In 4 glasses, layer cookie crumbs, lemon cream, crumbs, cream, and finish with crumbs.
- Refrigerate for at least 1 hour before serving.
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