Le Cremet d'Anjou Recipe

Name: Le Cremet d'Anjou
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 grams Cream cheese; 100 grams Drained yogurt; 100 grams Heavy cream; 2 Egg whites; 50 grams Granulated sugar; 5 grams Lemon juice; 100 grams Raspberries; 20 grams Granulated sugar; 5 grams Lemon juice; 5 grams Framboise liqueur

Servings: persons

1
Drain the yogurt.
2
Suspend a paper towel lined sieve over a bowl, put the 450 g of yogurt in, cover with plastic and refrigerate.
3
The yogut will weigh around 200 g after it's strained.
4
If you are not using cream cheese, use up the strained yogurt.
5
Put softened cream cheese, half the granulated sugar, 100 g of the drained yogurt and lemon juice in a bowl and mix well.
6
Whip the cream in another bowl until stiff peaks form.
7
Add the cream cheese mixture from Step 3 to the whipped cream from Step 4, and mix to combine.
8
In another bowl, beat the egg whites with the remaining granulated sugar to make a meringue.
9
Add the meringue from Step 6 to the cream mixture from Step 5 (mix very well).
10
Line a tea strainer with cheesecloth or cotton gauze, and put in the Step 7 mixture.
11
Gather the fabric over the mixture and close it up with a rubber band.
12
Cover with kitchen paper and put the bundle on a cup or something so that it doesn't lose its shape.
13
Make sure there's space under the bundle for the liquid in the cream mixture to drain into.
14
Leave it to drain in the refrigerator for at least a day - 2 days is best.
15
Change the paper towels 2-3 times, and discard the whey that's pooled in the cup.
16
Make the framboise sauce.
17
Put all the sauce ingredients in a pan, and cook over low heat while crushing the raspberries.
18
Strain the mixture through a strainer, and leave to cool.
19
Serve the drained cream inverted on a plate.
20
You can also wrap the cream around each strawberry.
21
Use strawberry, blueberry, mango or any fruity sauce of your choice.

326

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 10 ingredients. The key ingredients include: 100 grams Cream cheese, 100 grams Drained yogurt, 100 grams Heavy cream, 2 Egg whites, and more.

Yes, Le Cremet d'Anjou falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Le Cremet d'Anjou

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions