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