Light Crémets d'Anjou & Berry Coulis

📝 Ingredients

• 400 g fromage frais, 3% fat
• 100 ml whipping cream (30% fat), well chilled
• 2 egg whites + 1 pinch of salt
• 30 g caster sugar (for the egg whites)
• 1 tsp vanilla extract
• 300 g frozen red berries + 25 g caster sugar (for the coulis)
• ¼ lemon (for the juice)
• 4 fresh mint leaves (for decoration)

🍴 Utensils

• Fine sieve
• 4 perforated cheese moulds + squares of muslin (or cheesecloth)
• Electric hand mixer
• 3 mixing bowls
• Saucepan
• Stick blender

📖 Steps

1. Line the fine sieve with a dampened, well-wrung square of muslin, set it over a bowl and pour in the fromage frais. Leave to drain for 20 min in the fridge and put a second bowl in the freezer for the whipped cream.
2. Discard the whey collected, return the drained fromage frais to the first bowl with the vanilla and smooth it with a spatula for 1 min, until perfectly even with no lumps.
3. In the third bowl, clean and dry, whisk the egg whites with the pinch of salt using the electric mixer on medium speed. When they're foamy, add the sugar in 3 goes and whisk on high speed until stiff, glossy and holding a peak.
4. Without washing the beaters, pour the well-chilled cream into the ice-cold bowl and whisk on high speed for 2 to 3 min, until it forms whipped cream that holds on the beaters. Stop as soon as it's firm: overwhipped, it turns into butter.
5. Fold the whipped cream into the fromage frais with a spatula, then the beaten egg whites in 2 goes, gently lifting the mixture from the bottom up and turning the bowl: the mixture should stay light and airy, with no white streaks.
6. Line the 4 cheese moulds with damp muslin, leaving plenty hanging over the edges, fill them with the mixture and fold the muslin over the top. Set them on a deep dish to catch the whey and leave to drain overnight (8 to 12 h) in the fridge.
7. For the coulis, heat the frozen red berries with 25 g sugar and the lemon juice in the saucepan over a medium heat for 5 to 6 min, until thawed and juicy. Blend, push through the fine sieve to remove the seeds and chill.
8. When ready to serve, open the muslin, turn each crémet out onto a dessert plate and gently peel off the cloth. Top with well-chilled coulis, decorate with a mint leaf and serve straight away.