Quality Ingredients for Creative Cooks
Adapted from a recipe by Susan Herrmann Loomis  Simple, yet elegant, Fontainebleau is made with just four 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.

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.

INGREDIENTS
2 cups yogurt
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
EQUIPMENT
  • Liquid measuring cup (1 cup)
  • Mixing bowls
  • Cheesecloth lined mold or strainer
This recipe uses the following INDIA TREE products:

Keep refrigerated until ready to serve.

INSTRUCTIONS

  1. In a large mixing bowl, combine the yogurt and all but 2 tablespoons of the sugar.
  2. In a second bowl, whip the cream until it is stiff and fold it into the yogurt mixture.
  3. 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.
  4. 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.
  5. The mixture should become fairly firm and dry, almost like a whipped cream cheese.
  6. Fifteen minutes before serving, place the strawberries in a shallow bowl. Sprinkle them with a tablespoon of sugar and toss.
  7. 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.