Adapted from a recipe by Susan Herrmann Loomis
Makes about 6 cups
Prep time: 25 minutes
Cook time: 0 minutes
Simple, yet elegant, Fontainebleau is made with just five main ingredients–yogurt, cream, sugar, and egg whites. Light and delicious, it can be served either as cheese or as a dessert accompanied by fruit or berries. Serve it on a single platter, or in individual sauce dishes, cups, or glasses. Make ahead and use it as a base for quick summer desserts.
Ingredients
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2 cups yogurt
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1 cup India Tree Caster Sugar
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2 cups heavy cream
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3 large egg whites
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1 Pinch fine India Tree Sea Salt
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1 pound of strawberries stemmed and thickly sliced
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1 tablespoon India Tree Caster Sugar
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1 tablespoon orange flower water
Equipment
- Liquid measuring cup (1 cup)
- Mixing bowls
- Cheesecloth lined mold or strainer
Keep refrigerated until ready to serve.
Instructions
- In a large mixing bowl, combine the yogurt and all but 2 tablespoons of sugar.
- In a second bowl, whip the cream until it is stiff and fold it into the yogurt mixture.
- In yet another bowl, whip the egg whites with the fine salt until stiff, add the reserved 2 tablespoons sugar, and whip until glossy, about another 20 seconds. Gently fold the egg whites into the yogurt cream mixture.
- Transfer the mixture to a 6 cup cheesecloth-lined perforated mold. In the absence of a mold, use a strainer. Cover the mold or strainer and place it in a bowl in the refrigerator. Refrigerate for 24 hours, draining off the liquid from time to time.
- The mixture should become fairly firm and dry, almost like whipped cream cheese.
- Fifteen minutes before serving, place the strawberries in a shallow bowl. Sprinkle them with a tablespoon of sugar and toss.
- To serve, unmold the Fontainebleau onto a platter and carefully unwrap it. Drizzle the strawberries with orange flower water, toss, and spoon them around the Fontainebleau.
