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Vanilla Creams with Strawberries in Cassis

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Vanilla Creams with Strawberries in Cassis

Vanilla Creams with Strawberries in Cassis

amanda

Equipment

  • - Hand Mixer (with Paddle Attachment)

  • - Mixing Bowls (Set of three to four, varying sizes)

  • - Stainless Steel Whisk

  • - Immersion Blender

  • - Fine Mesh Sieve

  • - Chef's Knife & Cutting Board

  • - Measuring Cups & Spoons (Set)

  • - Silicone Ice Cream Mold

  • - Dessert Plates or Glasses

  • - Clean Cloth & Dish Towel

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

Instructions

1

Instruction 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.
2

Instruction 2

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.
3

Instruction 3

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