Vanilla Creams with Strawberries in Cassis

By Dunjab

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 http://www.bonappetit.com/recipes/2010/05/vanilla_creams_with_strawberries_in_cassis#ixzz2BbAar95Q

Ingredients

• 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 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.

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.

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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.

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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.

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Sift or sprinkle brown sugar evenly over each dessert. Spoon berries and juices over


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