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Recipe : * Verbena-Scented Fresh Cheese With Blackcurrant Sauce

Verbena-Scented Fresh Cheese With Blackcurrant Sauce
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Course:
Dessert

Practical information

  • Prep time
    30 min
  • Cooking
    5 min
  • Difficulty
    Very easy
  • Pause
    9 h
  • Ready in
    9 h 35
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Egg Cheese and Diary
Tags:
Blackcurrant, cheese, sauce

Recipe's Ingredients

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  • fromage blanc made from 2 liters
  • 1 handful verbena leaves
  • 4 sprigs fresh verbena, for decoration
  • 3 tablespoons blackcurrant liqueur
  • 300 g granulated sugar
  • 120 g blueberries
  • 250 ml water
  • 150 ml white vermouth

  • Recipe preparation steps

  • 1
    When the surface of the drained fromage blanc against the muslin appears drained and there’s not much whey draining off, about 4 hours, transfer the muslin and fromage blanc to a square cheese mold, apply a 1/2-kilo (2-pound) weight, and refrigerate. A makeshift mold can be fashioned from a storage container and heavy mesh. Once the fromage blanc and muslin are transferred to the mold, the surface is smoothed with a spatula. The excess muslin is then folded over the surface of the fromage blanc. A weight is created by filling another container with 1 liter (1 quart) water.
  • 2
    When fromage blanc is firm, remove weight and let surface dry in the refrigerator until a few hours before serving.
  • 3
    For syrup: bring water and 200 grams sugar to boil in a saucepan. Remove from heat and add the verbena. Cover and let infuse for 30 minutes. Drain verbena and discard. Chill syrup until needed.
  • 4
    For sauce: Place blueberries in a saucepan and cook over medium heat until very soft. Purée through a food mill. Place 60 milliliters (1/4 cup) purée in a saucepan, with vermouth, blackcurrant liqueur, and 100 grams sugar. Bring to a boil and reduce to a light syrup. Chill.
  • 5
    A couple of hours before serving, carefully cut the fromage blanc into 16 squares. Coat the bottom of a flat basin with syrup. Arrange the fromage blanc squares on the syrup and pour the remaining syrup over the squares. Coat the bottom of a flat basin with syrup. Arrange the fromage blanc squares on the syrup and pour the remaining syrup over the squares. Drain the squares on a screen or fine grill in the refrigerator until needed. Place the cassis syrup in a squeeze bottle and decorate the serving plates. Arrange 4 fromage blanc squares on each plate. Place a small drop of syrup on each square. Decorate with a fresh verbena sprig and serve.
  • Ready !



 

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