Raspberries With Fromage Blanc Recipes

PIMMS GELéE WITH RASPBERRIES AND FROMAGE BLANC

Steps:

• In a small saucepan, mix 10 ounces of the raspberries and 1/4 cup sugar. Cook over medium heat until the sugar is dissolved and the raspberries are soft and breaking apart. Let cool.
• Soften the gelatin in 3 tablespoons of the Pimms. In another small saucepan, combine the orange juice and the remaining Pimms. Place over medium heat until very warm, then remove from heat and stir in the gelatin. Place a fine-meshed sieve over the pan and pour in the raspberries and their juice. Mash and press the raspberries to extract as much juice as possible. Pour into a shallow dish and chill until firm.
• Mix the fromage blanc with the remaining sugar. Using a whisk or fork, stir the Pimms gelée until broken into small beads. In each of 4 small tumblers, spoon a layer of Pimms gelée, using it all up. Top with a layer of fromage blanc, followed by a layer of fresh raspberries.

GREEN TEA CHEESECAKE WITH RASPBERRIES AND RASPBERRY-MINT TISANE

Steps:

• For cake:
• Preheat oven to 325°F. Press cookie crumbs firmly onto bottom (not sides) of 8-inch-diameter springform pan. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Using electric mixer, beat cream cheese, fromage blanc, and sugar in large bowl until smooth. Add eggs 1 at a time, beating until incorporated after each addition. Beat in green tea powder until smooth. Pour batter over prepared crust in pan. Place cakein roasting pan; add enough hot water to roasting pan to come halfway up sides of springform pan.
• Bake cake until set but center moves very slightly when pan is gently shaken, about 1 hour. Remove cake from roasting pan; cool 1 hour at room temperature. Refrigerate uncovered overnight. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
• For tisane:
• Place 5 raspberries (mix of red and golden) and 3 mint leaves in each of 8 heatproof glasses. Fill glasses with boiling water; let steep 5 minutes.
• Cut around pan sides to loosen cake; remove sides. Place cake on platter. Garnish cake with some raspberries. Cut cake into wedges. Serve each piece with a few raspberries and a glass of tisane.
• *Fromage blanc is available at some supermarkets, cheese stores, and specialty foods stores.
• **Green tea powder is available at Japanese markets.

RASPBERRIES WITH FROMAGE BLANC

Steps:

• Force half the raspberries through a sieve and sweeten with the sugar, using more or less depending on the sweetness of the berries. Gently fold in the whole raspberries.
• Put a scoop or neat mound of the cheese on each of four plates and spoon the raspberry mixture around it.

HONEY VANILLA FROMAGE BLANC

Steps:

• Stir the fromage blanc, cream, honey, vanilla extract, lemon zest, and vanilla seeds together in a medium bowl. Refrigerate until ready to use.
• To assemble, spoon the fromage blanc mixture into shallow bowls. Place the fruit artfully on top and drizzle the dessert with raspberry sauce. Serve with extra raspberry sauce on the side. I find that some people like it less sweet with just a drizzle of sauce while others prefer more sauce.

STRAWBERRIES WITH FROMAGE BLANC

Steps:

• Put the strawberries in a medium bowl, sprinkle 4 tablespoons of the sugar over them, and toss gently. Set aside, covered, for at least 1 hour, or refrigerate for up to 3 hours.
• In a small bowl, mix together the fromage blanc, 1 tablespoon of the remaining sugar, lemon zest, lemon juice, and vanilla extract. Taste and add the additional sugar if necessary to correct the balance of flavors. Spoon the fromage blanc into the center of a shallow serving bowl.
• Spoon the strawberries and their juices around the fromage blanc, garnish with mint leaves and serve immediately.