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Fontainebleau
- Serves
4
- Difficulty
Easy
- Ready in
2 hr 30
Published 2016
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 1
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
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