Fontainebleau with jam

Ingredients

Some desserts become so famous they end up lending their name to a whole town, even though their true origins remain unclear — they've been reworked, reinvented and adapted in countless ways. Such is the case of the famous whipped dessert, the Fontainebleau. Some swear by a recipe made purely with cream, while others prefer it with fromage blanc. At La Chambre, we chose to... offer you a simple recipe that combines cream and fromage blanc for a delicate, light and airy texture… served with the exquisite Strawberry Yuzu or Strawberry Basil jam!

INGREDIENTS FOR 6 PEOPLE

• 300 g farmhouse fromage blanc, 9% fat
• 30 cl whole liquid whipping cream
• 1 vanilla pod
• 1/2 lemon
• 50 g caster sugar
• 1 jar of Strawberry Yuzu or Strawberry Basil jam
• a few fresh strawberries

EQUIPMENT

• A fine sieve
• A mixing bowl
• A whisk
• A paring knife
• An electric mixer
• 6 bowls or glasses

Instructions

1. Drain the fromage blanc in a fine sieve for 1 hour. Meanwhile, place the cream, mixing bowl and whisks in the fridge.
2. Split a vanilla pod in half with a paring knife and scrape out the seeds.
3. Add the seeds to the fromage blanc. Whisk the fromage blanc until smooth. Set aside.
4. Whip the very cold liquid cream into a firm chantilly with the whisks of your electric mixer, which you should have chilled in the fridge for a good hour beforehand.
5. Add the sugar at the end, still whisking.
6. Without stopping whisking, gradually fold in the vanilla fromage blanc.
7. Divide the mousse-like mixture into bowls or glasses.
8. Keep the fontainebleaus in the fridge until ready to serve.
9. Wash and gently pat the strawberries dry with paper towel or a clean cloth. Hull them. Drizzle with the juice of half a lemon, then sprinkle with sugar. Set aside.
10. Serve the fontainebleaus well chilled with the strawberries. Top the dessert with a generous layer of Strawberry Yuzu or Strawberry Basil jam.

Serve it with our artisanal fruit jams.