Fontainebleau

Name: Fontainebleau
Prep time: 20 min
Total time: 2 h 20 min
Yield: Serves 4
Cuisine: France
Ingredients: 300 g (10½ oz) thin (pouring/whipping) cream, well chilled; 1 tablespoon orange flower water; 300 g (10½ oz) faisselle (soft curd) cheese (or 50/50 thick yoghurt and cottage cheese); 300 g (10½ oz) faisselle (soft curd) cheese (or 50/50 thick yoghurt and cottage cheese); 50 g (1¾ oz) honey; 200 g (7 oz (1⅓ cups) strawberries, sliced; 50 g (1¾ oz) vanilla sugar; 300 g (10½ oz) faisselle (soft curd) cheese (or 50/50 thick yoghurt and cottage cheese)

Preparation info

Serves
4

Difficulty
Easy
Ready in
2 hr 30

Appears in

100 Desserts to Die For

By Trish Deseine

Published 2016

About

The ‘true’ recipe for Fontainebleau, as I have given it to you here, is a little fiddly. If you don’t have the time or inclination, you can skip the draining stage and serve a ‘false’ Fontainebleau after whipping the cream with the faisselle cheese.

Ingredients

300 g (10½ oz) faisselle (soft curd) cheese (or 50/50 thick yoghurt and cottage cheese)
1

Europe
France
Dessert
Vegetarian
Gluten-free
Mediterranean

Method

BEAT THE FAISSELLE CHEESE WITH THE ORANGE FLOWER WATER USING AN ELECTRIC BEATER. Whip the cream and vanilla sugar together until light. Fold it into the faisselle mixture.

LINE A STRAINER WITH MUSLIN (CHEESECLOTH) AND PLACE IT OVER A MIXING BOWL. Pour the whipped cream-faisselle mixture into the strainer. Let it drain for at least 2 hours in the fridge, so it loses some of