Crémet d’Angers

Crémet d'Angers

Crémet d'Angers


300 grams of fromage blanc

The closest thing would be farmer’s cheese or cottage cheese

75 grams of white sugar

20 centiliters of whipping cream

2 egg whites (use the yolks for mayonnaise!)


  1. Drain cheese for 24 hours (Draining containers: 1 per person or 1 big one)
  2. Prepare small containers that have draining baskets inside, lining them with gauze
  3. Beat the cheese with sugar until smooth
  4. Whip the cream until well whipped
  5. Beat egg whites until they hold a soft peak
  6. Blend the 3 ingredients very gently and fill containers as full as possible
  7. Let drain for another 24 hours in refrigerator
  8. When ready to serve, take draining basket out of container and carefully turn over onto plate, peeling the gauze off carefully
  9. Serve with a Rasberry Coulis

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