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Le Crémet D'anjou Recipe

Le Crémet d'Anjou Recipe
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Serving : 6
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Prepare the ingredients before making Le Crémet d'Anjou in your home. Then, follow these steps below to serve Le Crémet d'Anjou for your family or friends.

Ingredients: Le Crémet d'Anjou

  • For the cream batter:
  • 100 grams Cream cheese
  • 100 grams Drained yogurt
  • 100 grams Heavy cream
  • 2 Egg whites
  • 50 grams Granulated sugar
  • 5 grams Lemon juice
  • For the framboise sauce:
  • 100 grams Raspberries
  • 20 grams Granulated sugar
  • 5 grams Lemon juice
  • 5 grams Framboise liqueur

How to Make Le Crémet d'Anjou

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Le Crémet d'Anjou in your home by yourself.

    Step 1
  • Drain the yogurt. Suspend a paper towel lined sieve over a bowl, put the 450 g of yogurt in, cover with plastic and refrigerate.
  • Step 2
  • The yogut will weigh around 200 g after it's strained. If you are not using cream cheese, use up the strained yogurt.
  • Step 3
  • Put softened cream cheese, half the granulated sugar, 100 g of the drained yogurt and lemon juice in a bowl and mix well.
  • Step 4
  • Whip the cream in another bowl until stiff peaks form.
  • Step 5
  • Add the cream cheese mixture from Step 3 to the whipped cream from Step 4, and mix to combine.
  • Step 6
  • In another bowl, beat the egg whites with the remaining granulated sugar to make a meringue.
  • Step 7
  • Add the meringue from Step 6 to the cream mixture from Step 5 (mix very well).
  • Step 8
  • Line a tea strainer with cheesecloth or cotton gauze, and put in the Step 7 mixture. Gather the fabric over the mixture and close it up with a rubber band.
  • Step 9
  • Cover with kitchen paper and put the bundle on a cup or something so that it doesn't lose its shape. Make sure there's space under the bundle for the liquid in the cream mixture to drain into.
  • Step 10
  • Leave it to drain in the refrigerator for at least a day - 2 days is best. Change the paper towels 2-3 times, and discard the whey that's pooled in the cup.
  • Step 11
  • Make the framboise sauce. Put all the sauce ingredients in a pan, and cook over low heat while crushing the raspberries.
  • Step 12
  • Strain the mixture through a strainer, and leave to cool.
  • Step 13
  • Serve the drained cream inverted on a plate. You can also wrap the cream around each strawberry.
  • Step 14
  • Use strawberry, blueberry, mango or any fruity sauce of your choice.
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