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Le Chaudron recipe
Crémet d'Anjou
Crémet d'Anjou (light whipped cheese dessert)
⏱ 25 minServes 4Easy220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
250 g (9 oz)fromage blanc
300 ml (1¼ cups)heavy cream
3egg whites
60 g (2 oz)sugar
200 ml (¾ cup)red berry coulis
- 250 g (9 oz) fromage blanc
- 300 ml (1¼ cups) heavy cream
- 3 egg whites
- 60 g (2 oz) sugar
- 200 ml (¾ cup) red berry coulis
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
- Whisk the fromage blanc with the sugar until smooth.
- Whip the cold cream to stiff peaks and fold in.
- Beat the whites to stiff peaks and fold in gently.
- Line cheese molds (or a sieve) with damp cheesecloth and spoon in the mixture.
- Refrigerate for 6 hours to drain.
- Unmold onto plates and top with berry coulis just before serving.
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