Vanilla Creams with Strawberries in Cassis
A elegant dessert featuring strained yogurt and fromage blanc cream infused with vanilla and lemon, topped with cassis-macerated strawberries and a dusting of brown sugar. The light and airy texture comes from folded egg whites, creating a perfect balance of rich and refreshing flavors.
Ingredients
- •1½ cups plain whole-milk yogurt
- •1¾ cups fromage blanc
- •1 whole vanilla bean
- •5 tablespoons superfine sugar
- •1½ teaspoons lemon peel
- •1 large egg white
- •1½ pounds strawberries
- •2 tablespoons crème de cassis
- •2 tablespoons brown sugar
Cooking Instructions
- 1.
Place 2 sieves over bowls; line sieves with cheesecloth or damp kitchen towel. Spoon yogurt into 1 sieve; spoon fromage blanc into second sieve. Cover; chill overnight. Scrape drained yogurt and fromage blanc into large bowl; whisk to combine. Scrape in seeds from vanilla bean. Gently mix in 3 tablespoons sugar and lemon peel. Whisk egg white in medium bowl until peaks form. Gently fold egg white into cheese mixture. Divide among 6 small bowls. Cover; chill at least 8 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
960 min
- 2.
Toss berries, 2 tablespoons sugar, and cassis in large bowl. Let stand until berries release juices, stirring occasionally, at least 30 minutes and up to 2 hours.
30 min
- 3.
Sift or sprinkle brown sugar evenly over each dessert. Spoon berries and juices over.
5 min
