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Fountainbleau Recipe

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This recipe for Fountainbleau, by , is from Maxon Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Erin Glogowski

Category:
Category:

Ingredients:  
Ingredients:  
2 cups greek yogurt
2 cups heavy cream
1 cup of sugar, or equivalent sugar substitute such as stevia
3 egg whites
cheesecloth
*berries or other fruit to decorate-raspberries/blackberries/strawberries, or any fruit such as peaches or mango sliced small.

Directions:
Directions:
In a large bowl mix the yogurt and sugar while keeping 2 tablespoons of sugar aside. In second bowl, whip the cream until firm and gently incorporate with the yogurt. In a third bowl whip the egg whites until firm peaks form and add the 2 tablespoons of sugar that was set aside. Continue to beat egg whites until shiny, about 20 seconds, and gently incorporate into yogurt and cream mix. Pour mix into a perforated mold or colander (I use a pasta strainer shaped that is shaped like a bowl) previously covered with cheesecloth and put in a drip pan (I use a mixing bowl that my pasta strainer fits in without tipping over). Cover and refrigerate for 24 hours. At regular intervals remove the water that accumulates at the bottom of the pan. This allows the mixture to become become a firm cream fluff.

To serve, remove the cream from the mold by flipping it upside down on a plate or serving dish. Surround or decorate the fountainbleu with berries or fruit. Serve by cutting into slices or wedges.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
20 minutes, plus 1 day to set.
Personal Notes:
Personal Notes:
This is a really nice light summer fluff, from my French coworker friends.

 

 

 

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