Worth a trip

Vanilla Creams with Strawberries in Cassis

Name: Vanilla Creams with Strawberries in Cassis
Cuisine: french
Ingredients: 1 1/2 cups plain whole-milk yogurt; 1 3/4 cups fromage blanc*; 1 vanilla bean, split lengthwise; 5 tablespoons superfine sugar, divided; 1 1/2 teaspoons finely grated lemon peel; 1 large egg white; 1 1/2 pounds strawberries, hulled, halved (about 5 cups); 2 tablespoons crème de cassis (black-currant liqueur); Brown sugar

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
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.
2.
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.
3.
Sift or sprinkle brown sugar evenly over each dessert. Spoon berries and juices over.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions