Vanilla Creams with Strawberries in Cassis

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). 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. Read More

Vanilla Creams with Strawberries in Cassis

Photo by Dunja B.

  • Prep Time


  • Total Time


  • Servings



  • cups plain whole-milk yogurt

  • cups fromage blanc*

  • 1

    vanilla bean, split lengthwise

  • 5

    tablespoons superfine sugar, divided

  • teaspoons finely grated lemon peel

  • 1

    large egg white

  • pounds strawberries, hulled, halved (about 5 cups)

  • 2

    tablespoons crème de cassis (black-currant liqueur)

  • Brown sugar

  • A soft, fresh cream cheese; available in the refrigerated section of many supermarkets and at specialty foods stores.


• 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 #ixzz2BbAnG7BM


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