Fromage Blanc With Strawberries Recipes

HOMEMADE FROMAGE BLANC

Steps:

• In a large, heavy saucepan, add the milk and the cream for a richer fromage blanc. In a mixing bowl, combine the buttermilk and lemon juice and stir to combine well. Add the buttermilk-lemon juice mixture to the milk and begin to heat the milk, over low heat and very slowly, to 175 degrees F. While the milk is heating, stir only twice, making 2 strokes each time, with a heat-proof spatula or other flat utensil. Check the temperature often. As soon as the temperature reaches 175 degrees F, remove the pot from the heat and allow to sit, undisturbed, for 10 minutes.
• Line a large colander with 2 layers of fine cheesecloth and set over a large bowl. Gently ladle the curds and whey into the colander and allow to drain until the drips of whey slows, about 2 minutes. Tie the corners of the cheesecloth together to form a hanging pouch, and hang pouch over a bowl and allow to drain until the cheese reaches the desired consistency.
• Serve as is, with preserves, honey or fresh fruit, or add salt or fresh herbs, to taste, and enjoy as a savory appetizer. If a rich cheese is desired, spoon or pour a bit of heavy cream over the top before serving. Also, if a very smooth product is desired, beat the cheese briefly with an electric mixer before serving.
• Refrigerate until ready to serve, up to 1 week. If cheese is marinated in oil with fresh herbs, it will keep, refrigerated, for up to 1 month.

FROMAGE BLANC WITH STRAWBERRIES

Steps:

• Place the buttermilk in a large saucepan. Heat gently for about five minutes, to a temperature of around 110 degrees. The buttermilk will feel fairly warm to the touch. You can test the temperature with an instant-read thermometer. You should see the buttermilk beginning to coagulate and a whitish liquid collecting around the edges. Set aside to cool to room temperature.
• Line a colander with several thicknesses of cheesecloth. Place the colander over a bowl. Ladle the buttermilk from the saucepan into the colander. Allow it to drain overnight. this is the fromage blanc or fresh white cheese.
• Transfer the fromage blanc from the colander to a bowl. If it has become very firm, beat in a little milk. Cover and refrigerate until ready to serve.
• Rinse and hull the strawberries. Puree half of them and sweeten to taste.
• Serve scoops of the fromage blanc on plates with the pureed strawberries and whole strawberries.

FROMAGE FRAIS MOUSSE WITH STRAWBERRY SAUCE

Steps:

• Put the egg white into a heatproof bowl with the icing sugar. Set the bowl over a large pan of simmering water and, using a hand electric whisk, whisk for 5 mins until the mixture is light, fluffy and holds peaks when the blades are lifted. Remove from heat, whisk in the lemon zest, then whisk for a further 2 mins to cool it down.
• Fold in the fromage frais, then transfer to six glasses or small bowls and chill. Roughly chop half the strawberries and put in the food processor with the 2 tbsp icing sugar and the lemon juice. Whizz to a purée, then press through a sieve to remove the seeds. Chop the remaining strawberries.
• Spoon the chopped strawberries over the mousses, then spoon a little purée over each. Chill until ready to serve.

STRAWBERRY SHORTCAKE WITH FROMAGE BLANC WHIPPED CREAM

Steps:

• For the shortcake, sift the flour, 2 tablespoons plus 1 teaspoon of the sugar, the baking powder, and the salt into the bowl of a food processor. (Alternatively, you can make the dough using a pastry cutter.) Pulse to combine. Add the butter to the flour mixture and pulse just until the butter pieces become the size of peas. Combine 1 cup less 2 teaspoons of the cream, 1 teaspoon of the vanilla, and orange zest in a small bowl and add to the dough. Pulse until the dough is just combined, 6 to 8 pulses. Remove the dough from the food processor and knead gently once or twice to form a ball.
• On a parchment-lined baking sheet, pat the dough into a 6 × 9-inch rectangle, approximately 3/4 inch thick. Cover with plastic wrap and chill for 30 minutes.
• Preheat the oven to 425˚F.
• Remove the dough from the refrigerator and straighten the edges by pushing on them with the flat side of a large knife, such as a chef's knife. Cut the rectangle into 6 even squares (2 squares by 3 squares) and arrange the squares 2 inches apart on the baking sheet. Using a pastry brush, brush them with 2 teaspoons cream and sprinkle the tops with 1 teaspoon sugar. Bake for 20 minutes or until the shortcakes are golden brown. Remove them from the baking sheet and let cool at least 5 minutes on a wire rack.
• While the shortcakes bake, place the strawberries in a bowl and toss them with 1 tablespoon sugar. Cover and set aside.
• For the topping, whip the remaining cup of cream in a bowl until soft peaks form. Add 1 1/2 tablespoons sugar and 3/4 teaspoon vanilla and stir gently. In another bowl, vigorously stir the cheese to soften it. Fold the whipped cream into the cheese. Refrigerate the topping until ready to use, up to 2 hours before serving.
• When the shortcakes have cooled slightly, split them in half. Spoon about 1/2 cup strawberries over the bottom halves. Place a generous dollop of topping over the fruit and top with the other half of the shortcake. Finish with a small spoonful of topping and a couple of strawberry slices.

STRAWBERRY AND PEACH TARTLETS WITH FROMAGE BLANC RECIPE

Steps:

• To make crust: Combine flour, almonds, sugar and salt in a food processor. Pulse until nuts are finely ground. Add butter, and pulse until mixture resembles coarse meal. Slowly add 2 tablespoons of cold water, pulsing several times to form a moist ball. Remove dough and knead briefly. Divide into 8 equal pieces, flatten each into a disc and cover in plastic wrap. Refrigerate at least 2 hours, until firm. Preheat oven to 350°F. Preheat oven to 350°F. On a lightly floured surface, roll each disc into a 3 1/2-inch circle and place in 2 1/2-inch tart shells. Glide a rolling pin over shells to trim edges. Pierce holes in dough with fork tines. Freeze 15 minutes. Transfer to a baking sheet and bake 10 minutes. If dough is bubbling, re-pierce with fork. Continue baking 5 to 7 minutes, until golden brown. Remove from oven; cool completely. To make filling: Scald milk in small saucepan. In medium bowl, beat eggs lightly. Add sugar and salt and slowly stir in hot scalded milk. Mix in vanilla and coconut. Fill each shell with fromage blanc. Sprinkle with nutmeg. Increase oven temperature to 425 nd back on lower rack about 30 minutes, until custard is firm. Refrigerate until chilled, about 4 hours. Fan out 1 strawberry and a few slices of peach. Garnish, if desired.

VANILLA CREAMS WITH STRAWBERRIES IN CASSIS

Steps:

• 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.
• 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.
• Sift or sprinkle brown sugar evenly over each dessert. Spoon berries and juices over.