Fromage Blanc And Créme Fraiche Cheesecake Mix

Preparation info

    • Difficulty

      Complex

Appears in

Sepia: The Cuisine of Martin Benn

Sepia

By Martin Benn

Published 2014

  • About

Ingredients

Method

Whisk the fromage blanc and sugar together in a bowl until the sugar dissolves. Add the vanilla seeds and whisk to incorporate. Heat the milk in a very small saucepan over low heat to 50°C (120°F).

Soak the gelatine in iced water until hydrated and then squeeze out the excess water. Add the gelatine to the warm milk, and stir to dissolve. Leave for 1 minute to cool slightly.

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