Cremet d’Anjou is a very well known dessert in the Loire valley and most people have their own way of preparing it. Here’s my take on the classic dessert which is perfect after a richer main course.
Serve with seasonal fruit. The strawberries are excellent at the moment but you can use rhubarb, apricots or raspberries.
To make 6 individual or one large cremet you will need:
250g fromage blanc
100ml cream whipped to firm peaks
40g caster sugar (or you can use vanilla sugar)
The finely grated rind of a lemon
2 egg whites
Pop your fromage blanc in a bowl, add the grated lemon rind and fold in the whipped cream gently. Beat the egg whites until they have soft peaks, add the sugar and continue beating until you have firm peaks. Gently fold the egg whites into the fromage blanc, cream mixture.
Divide the mixture into 6 separate moulds or one large one, lined with muslin. If you don’t have special moulds for this you can use yoghurt pots (just pierce some holes in the bottom so that the liquid can drain out). Give each mould a sharp tap on the work surface, cover with muslin and pop in the fridge overnight. You’ll be surprised how much liquid comes out of the moulds leaving you with a firm but light cremet.
On this occasion I served with some fresh strawberries. I took a punnet and divided them in half. Half I liquidised with the juice of half a lemon and a tablespoon of icing sugar. The other half I cut into quarters. I picked a few sprigs of mint from the garden to dress.
Bon appetit!
