Fromage Blanc Custards with Radish Salad Recipe

Name: Fromage Blanc Custards with Radish Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup milk; 1 garlic clove, smashed; Two 1/8-inch-thick slices of fresh ginger, smashed; 1 1/4 teaspoons unflavored powdered gelatin; 2/3 cup fromage blanc or plain whole-milk yogurt; 1/2 cup creme fraiche; Salt and freshly ground white pepper; 1 small black radish, cut into thin matchsticks (1/2 cup); 1 small watermelon radish, cut into thin matchsticks (1/2 cup); 6 French or red radishes, cut into thin matchsticks; 1 tablespoon coarsely chopped chives; 2 tablespoons extra-virgin olive oil; 1 chive flower, separated into blossoms, for garnish (optional)

Servings: persons

1/2 cup milk
1 garlic clove, smashed
Two 1/8-inch-thick slices of fresh ginger, smashed
1 1/4 teaspoons unflavored powdered gelatin
2/3 cup fromage blanc or plain whole-milk yogurt
1/2 cup creme fraiche
Salt and freshly ground white pepper
1 small black radish, cut into thin matchsticks (1/2 cup)
1 small watermelon radish, cut into thin matchsticks (1/2 cup)
6 French or red radishes, cut into thin matchsticks
1 tablespoon coarsely chopped chives
2 tablespoons extra-virgin olive oil
1 chive flower, separated into blossoms, for garnish (optional)

1
In a small saucepan, bring the milk, garlic and ginger to a simmer over moderate heat.
2
Cover and let stand for 10 minutes.
3
Strain the milk into another small saucepan.
4
Lightly sprinkle the gelatin over the warm milk and let stand until softened, about 5 minutes.
5
Rewarm the milk over low heat, gently whisking a few times, until the gelatin dissolves, about 1 minute.
6
Remove from the heat and gently whisk in the fromage blanc and creme fraiche until smooth.
7
Season with salt and white pepper.
8
Pour into six 4-ounce ramekins.
9
Cover and refrigerate until chilled and set, about 2 hours.
10
In a medium bowl, combine all the radishes with the chives.
11
Drizzle with the olive oil, season with salt and white pepper and toss well.
12
Top each custard with the radish salad, garnish with chive blossoms and serve.

146

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup milk, 1 garlic clove, smashed, Two 1/8-inch-thick slices of fresh ginger, smashed, 1 1/4 teaspoons unflavored powdered gelatin, and more.

Yes, Fromage Blanc Custards with Radish Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fromage Blanc Custards with Radish Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions