Vanilla Creams with Strawberries in Cassis |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Flavored creams (rose cream, geranium cream) served with berries are common in Britain. This take on the classic is a mix of drained yogurt and fromage blanc (fresh cream cheese). The soft, not too-sweet creams taste like a cross between an American-style pudding and a panna cotta. Keep in mind that the desserts need to chill at least eight hours. Ingredients:
1 1/2 cups plain whole-milk yogurt |
1 3/4 cups fromage blanc |
1 vanilla bean, split lengthwise |
5 tablespoons superfine sugar, divided |
1 1/2 teaspoons finely grated lemon peel |
1 large egg white |
1 1/2 pounds strawberries, hulled, halved (about 5 cups) |
2 tablespoons crème de cassis (black-currant liqueur) |
brown sugar |
Directions:
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.
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.
3. Sift or sprinkle brown sugar evenly over each dessert. Spoon berries and juices over.
4. * A soft, fresh cream cheese; available in the refrigerated section of many supermarkets and at specialty foods stores.
5. Per serving: 211.3 kcal calories, 40.0% calories from fat, 9.4 g fat, 6.1 g saturated fat, 23.2 mg cholesterol, 21.9 g carbohydrates, 2.8 g dietary fiber, 17.9 g total sugars, 19.1 g net carbohydrates, 9.8 g protein Nutritional analysis provided by Bon Appétit
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