Fontainebleau with Fresh Strawberries
Adapted from a recipe by Susan Herrmann Loomis
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 a 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 as a base for quick summer desserts.
|1||cup INDIA TREE Caster Sugar|
|2||cups heavy cream|
|3||large egg whites|
|1||Pinch fine INDIA TREE Sea Salt|
|1||pound strawberries, stemmed and thickly sliced|
|1||tablespoon INDIA TREE Caster Sugar|
|1||tablespoon orange flower water|
- Liquid measuring cup (1 cup)
- Mixing bowls
- Cheesecloth lined mold or strainer
Keep refrigerated until ready to serve.
- In a large mixing bowl, combine the yogurt and all but 2 tablespoons of the 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 a 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. Drizzle the strawberries with orange flower water, toss, and spoon them around the fontainebleau.