Fromage Frais Usa Food

BLUEBERRY CRUMBLE FROMAGE FRAIS ICE CREAM

Steps:

• For the ice cream:.
• Whisk the cornflour, egg yolks and sugar together.
• Heat the milk to just below boiling point.
• Pour milk 1/2 cup at a time into the egg mixture, whisking as you pour. Return it to the pan and heat gently, stirring until it has the consistency of thin custard. Remove from heat.
• Add the vanilla extract & mix well.
• Pour custard into bowl, cover surface with saran wrap & chill thoroughly - several hours.
• If using an an ice cream maker, follow manufacturer's instructions.
• If you don't have one, freeze the ice cream mixture for 3-4 hours; then beat it thoroughly and return it to the freezer.
• Refreeze for a further 2 hours, then stir in the crumble and purée as below.
• For the crumble:.
• Pre-heat the oven to 375°F (190°C).
• Rub the sugar, butter, flour and cinnamon together until you have a coarse, quite lumpy crumble.
• Spread this on a baking sheet.
• Put the blueberries and caster sugar for the purée in a shallow baking dish.
• Bake the crumble and the berries for 10 to 15 minutes - until crumble is fragrant & the berries are softened.
• Purée & sieve the baked blueberries.
• Cool and chill in the refrigerator for 2 hours.
• Break up the crumble into pea-sized pieces. Too big = too crunchy, too small = undetectable.
• As soon as the ice cream is ready, fold in the crumble.
• Loosely fold in the purée, but not too thoroughly - you want ribbon-like streaks running through the ice cream.
• Freeze until needed. Crumble ice creams need to have an hour in the refrigerator to become soft enough to scoop before serving.
• For the frosted blueberries:.
• Lightly whisk up the egg white.
• Dip each blueberry first in the egg white, then in the caster sugar.
• Let them sit on parchment paper for 2 hours to harden up abit before using them as a decoration for the ice cream.

FROMAGE FRAIS MOUSSE WITH STRAWBERRY SAUCE

Steps:

• Put the egg white into a heatproof bowl with the icing sugar. Set the bowl over a large pan of simmering water and, using a hand electric whisk, whisk for 5 mins until the mixture is light, fluffy and holds peaks when the blades are lifted. Remove from heat, whisk in the lemon zest, then whisk for a further 2 mins to cool it down.
• Fold in the fromage frais, then transfer to six glasses or small bowls and chill. Roughly chop half the strawberries and put in the food processor with the 2 tbsp icing sugar and the lemon juice. Whizz to a purée, then press through a sieve to remove the seeds. Chop the remaining strawberries.
• Spoon the chopped strawberries over the mousses, then spoon a little purée over each. Chill until ready to serve.

FROMAGE FORT

Steps:

• Trim any hard, moldy, or unwanted rinds from cheeses. Grate hard cheeses, and cut soft ones into small pieces. Combine cheeses with wine and garlic in a food processor and process until smooth and creamy. Season to taste with salt and pepper; serve immediately or store in refrigerator up to 3 days. Let come to room temperature before serving.