Vanilla fromage blanc cream
- 360 g fromage blanc
- 3 egg yolks
- Seeds from 2 vanilla pods
- 250 ml whipping cream
- 40 g caster sugar
- 4 gelatine sheets
- Lemon and orange zest
- Pinch of salt
Soak the gelatine sheets in a bowl of cold water.
Lightly whip 200 ml of cream until it forms soft peaks.
Beat the egg yolks, sugar, vanilla pod seeds, citrus zest and salt until the mixture falls back into the bowl in ribbons when the whisk is lifted.
Fold in the fromage blanc.
Heat 50 ml of cream and add the gelatine sheets, stirring with a whisk.
Remove from the heat and continue to whisk quickly until the cream reaches the ribbon stage.
Leave to thicken in the fridge.
Gently fold in the whipped cream and pour the mixture into verrines, a large bowl or stainless steel baking rings.
If the cream mixture is too thin, let it thicken for a while longer in the fridge.
Keep cool until ready to serve.
Serve with a raspberry coulis and langues de chat biscuits or sesame seed tuiles.