Vanilla Creams With Strawberries In Cassis
- 1 1/2 cups plain whole-milk yogurt
- 1 3/4 cups fromage blanc*
- 1 vanilla bean, split lengthwise
- 5 tablespoons superfine sugar, divided
- 1 1/2 teaspoons finely grated lemon peel
- 1 large egg white
- 1 1/2 pounds strawberries, hulled, halved (about 5 cups)
- 2 tablespoons creme de cassis (black-currant liqueur)
- Brown sugar
- Place 2 sieves over bowls; line sieves with cheesecloth or damp kitchen towel. Spoon yogurt into 1 sieve; spoon fromage blanc into second sieve. Cover; chill overnight. Scrape drained yogurt and fromage blanc into large bowl; whisk to combine. Scrape in seeds from vanilla bean. Gently mix in 3 tablespoons sugar and lemon peel. Whisk egg white in medium bowl until peaks form. Gently fold egg white into cheese mixture. Divide among 6 small bowls. Cover; chill at least 8 hours. DO AHEAD:
- Toss berries, 2 tablespoons sugar, and cassis in large bowl. Let stand until berries release juices, stirring occasionally, at least 30 minutes and up to 2 hours.
- Sift or sprinkle brown sugar evenly over each dessert. Spoon berries and juices over.
milk, fromage blanc, vanilla bean, sugar, lemon peel, egg white, strawberries, creme de cassis, brown sugar
Taken from www.epicurious.com/recipes/food/views/vanilla-creams-with-strawberries-in-cassis-358565 (may not work)