French Fromage Blanc Emulsion Recipe with Cream and Egg Whites

2023-06-02 14:40:36

An emulsion of cream, sugar, drained fromage blanc and above all egg white for a rather impressive texture and a bit less acidity than Fontainebleau.


  • 300g cottage cheese or cottage cheese
  • 300 g of liquid cream
  • 3 egg whites
  • 80g caster sugar

Drain 300 grams of cottage cheese or cottage cheese for 3 hours (cream is a bit like celebrating the rule of 3…).

We whip 300 grams of very cold liquid or whipping cream, 3 beaten egg whites and 80 grams of powdered sugar.

Mix everything gently in a spatula before serving with fresh seasonal fruit

► This recipe is taken from Pierre Coulon’s book “Le bon savoir du fromager” First Editions

#Nantais #Angevin #crémet

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