Fromage Blanc

[Hereford]

Hi

In Ikea (near Rennes) yesterday we had a dessert made of fruits rouges topped with what was called "mousse de fromage blanc". Looked like whipped cream - tasted wonderful - perhaps slightly sweetened but not much.

Does anyone know how to make this please?  Can one whip fromage blanc like cream?  We have never bought fromage blanc as we thought you just ate it as it was and did not fancy it.

Thanks

Mrs H

[multihemmo]

Hi

I think I would drain it a few hours through muslin cloth and then it is thick enough to be like cream. Delicious also with a little lime juice, lime zest and icing sugar added.

Delicious

me

[mint]

multihemmo, if you like cooking and eating, then you are doubly welcome as there are some of us on here who talk food quite a lot![:D]

[NormanH]

Probably something like this:

a mixture of fromage blanc with vanilla flavoured sugar and egg yolk, folded into whisked cream:

http://www.marmiton.org/Recettes/Recette_neige-de-fromage-blanc_28766.aspx

Fromage blanc is nice eaten drizzled with honey, or on a base of a   fruit purée in a tall glass.

There are two sorts  'en faiselle' a bit like curds and whey, and 'battu' which is homogenous.

I get mine from a local farmer on the market, rather then in the supermarket.

[5-element]

Maybe made with a siphon (I see them on "Un Diner Presque Parfait", and have been wondering whether they are worth getting, since the result seems quite astonishing):

http://www.leguide.com/sb/leguide/recherche/str_MotCle/Siphon/org/3/t/1/5050200.htm

Anyone has any first hand experience of using this?

[Hereford]

Many thanks for replies. The Ikea topping was like whipped cream so perhaps from a machine as suggested. It was not "yellow" so probably not the mixed with egg yolk version.  Sounds nice though - will try it out.

Mrs H

[5-element]

I hope no-one will object, but I got carried away with the siphon idea, and finally found a short video which explains how to use it - to obtain light chantilly, but it would work for any mousse. It seems a bit complicated to me, but there again, cuisine moleculaire is not my forte, and I have zilch spatial abilities - this seems simple enough though

http://www.dailymotion.com/video/x6hdwr_comment-utiliser-un-siphon_lifestyle

[Catalpa]

I like the way you can hear the chef light up a cig right at the end of the clip. [:D]

[5-element]

Blast, I missed that[:D] Now I must watch it again.[:P]

[Fridgeman]

If you want a kitchen siphon at a sensible price go here: http://www.creamsupplies.co.uk/cream-whippers/mosa-whipper-1/4l/prod_703.html?category=1

a lot cheaper han frenh sites

 

 

[5-element]

Gosh Fridgeman, you are right, thanks for that! [:)]

I am not sure though, that I really need one of those... that is why I was hoping that someone could tell us about their own experience and use of a siphon.