- 6
Ingredients
- 6 SERVINGS
- Flavored creams (rose cream, geranium cream) served with berries are common in Britain. This take on the classic is a mix of drained yogurt and fromage blanc (fresh cream cheese).
- 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 creme de cassis (black-currant liqueur)
- Brown sugar
- The soft, not too-sweet creams taste like a cross between an American-style pudding and a panna cotta. Keep in mind that the desserts need to chill at least eight hours.
Preparation
Step 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.
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.
Sift or sprinkle brown sugar evenly over each dessert. Spoon berries and juices over.