Le Crémet d'Anjou

Name: Le Crémet d'Anjou
Yield: 6 servings
Cuisine: American
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

cookpad.japan @cookpad_jp

If you want to make a simple no-bake gelatin-set cheesecake, I recommend.

I used strained yogurt and cream cheese instead of fromage blanc. If you can get fromage blanc, use that instead.
You can substitute strawberry liqueur for the framboise liqueur if you prefer. Recipe by ko-ko

If you want to make a simple no-bake gelatin-set cheesecake, I recommend.

cookpad.japan @cookpad_jp

If you want to make a simple no-bake gelatin-set cheesecake, I recommend.

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Ingredients

6 servings

For the cream batter:
100 gramsCream cheese
100 gramsDrained yogurt
100 gramsHeavy cream
2Egg whites
50 gramsGranulated sugar
5 gramsLemon juice
For the framboise sauce:
100 gramsRaspberries
20 gramsGranulated sugar
5 gramsLemon juice
5 gramsFramboise liqueur

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Steps

1

Drain the yogurt. Suspend a paper towel lined sieve over a bowl, put the 450 g of yogurt in, cover with plastic and refrigerate.
2

The yogut will weigh around 200 g after it's strained. If you are not using cream cheese, use up the strained yogurt.
3

Put softened cream cheese, half the granulated sugar, 100 g of the drained yogurt and lemon juice in a bowl and mix well.
4

Whip the cream in another bowl until stiff peaks form.
5

Add the cream cheese mixture from Step 3 to the whipped cream from Step 4, and mix to combine.
6

In another bowl, beat the egg whites with the remaining granulated sugar to make a meringue.
7

Add the meringue from Step 6 to the cream mixture from Step 5 (mix very well).
8

Line a tea strainer with cheesecloth or cotton gauze, and put in the Step 7 mixture. Gather the fabric over the mixture and close it up with a rubber band.
9

Cover with kitchen paper and put the bundle on a cup or something so that it doesn't lose its shape. Make sure there's space under the bundle for the liquid in the cream mixture to drain into.
10

Leave it to drain in the refrigerator for at least a day - 2 days is best. Change the paper towels 2-3 times, and discard the whey that's pooled in the cup.
11

Make the framboise sauce. Put all the sauce ingredients in a pan, and cook over low heat while crushing the raspberries.
12

Strain the mixture through a strainer, and leave to cool.
13

Serve the drained cream inverted on a plate. You can also wrap the cream around each strawberry.
14

Use strawberry, blueberry, mango or any fruity sauce of your choice.