Easy Fast Cooking Le Crmet dAnjou Delicious Perfect

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Good Morning my mother, now you get prepare recipe Le Crémet d'Anjou with 12 ingredients and 14 steps. Below this is how to make it, please carefully carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 14 stages of easy cooking Le Crémet d'Anjou.

Ingredients all Le Crémet d'Anjou #

1. Prepare : For the cream batter:.

2. Prepare 100 grams : Cream cheese.

3. Needed 100 grams : Drained yogurt.

4. Needed 100 grams : Heavy cream.

5. Needed 2 : Egg whites.

6. Needed 50 grams : Granulated sugar.

7. Needed 5 grams : Lemon juice.

8. Needed : For the framboise sauce:.

9. Prepare 100 grams : Raspberries.

10. Needed 20 grams : Granulated sugar.

11. Prepare 5 grams : Lemon juice.

12. Needed 5 grams : Framboise liqueur.

If all material requirements Le Crémet d'Anjou it’s ready, We’re going into the cooking stage. Below is how to serving with easy.

Stages Cooking Le Crémet d'Anjou #

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..

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