For 4 people
300g faisselle cheese
30cl heavy cream
30g powdered sugar
A few basil leaves
1 vanilla pod
2 tablespoons granulated sugar
A handful of raspberries
Sliced almonds (optional)
1. Place the faisselle cheese in a sieve over a bowl. Cover with plastic wrap and place a weight (not too heavy) on top to drain excess liquid. Refrigerate for at least 2 hours (or leave it overnight).
2. Make a classic whipped cream. Pour 30cl of heavy cream into a chilled mixing bowl. Place the bowl in a sink filled with ice water and whisk vigorously and constantly. When the whisk leaves traces on the cream, add 30g of powdered sugar gradually and continue whisking. The cream is ready when it forms a peak when the whisk is lifted out.
3. Cut about 300g of washed and hulled strawberries into small cubes. Place them in a bowl. Cut a few basil leaves into thin strips and add them to the strawberries. Sprinkle with 2 tablespoons of granulated sugar and mix well. Cover with plastic wrap and refrigerate for 2-3 hours.
4. Slice the vanilla pod lengthwise and scrape out the seeds with a knife. Mix the vanilla seeds into the whipped cream and then gently fold in the faisselle cheese with a spatula. To avoid breaking the whipped cream, mix it slowly from the bottom up.
Finally, there are a variety of ways to present the dessert:
- Using a pastry ring, form a small dome of Fontainebleau cheese. Arrange the strawberries and a few raspberries around it and sprinkle with crushed roasted pistachios.
- Place the strawberries at the bottom of a glass, add a few spoonfuls of Fontainebleau cheese on top, and sprinkle with roasted sliced almonds.