Sweet Fontainebleau Fresh Cheese

Ingredients

• 25 cl Liquid cream (Very cold, ideally 30% fat)
• 50 g Thick cream (Normandy) (Should be very thick, preferably from Normandy)
• 200 g Quark (Plain, very fresh)
• 2 c. à soupe Icing sugar (Sift before use)
• 1 c. à café Pistachio flavor (optional) (Choose a high‑quality flavor; can be replaced with vanilla extract or omitted)

Instructions

1. Prepare the equipment and ingredients

   Take the mixing bowl, whisk and serving bowl out of the refrigerator. Measure 25 cl of liquid cream, 50 g of thick cream, 200 g of quark, and 2 tablespoons of icing sugar. If using pistachio flavor, measure it as well.

   Time: PT5M

2. Whip the liquid cream

   Pour the liquid cream into the cold bowl. Add the pistachio flavor (or leave plain). Whisk at medium speed then increase until a firm consistency is reached, similar to a light whipped cream.

   Time: PT5M

3. Incorporate the icing sugar

   Add the sifted icing sugar to the whipped cream and whisk gently until fully dissolved.

   Time: PT2M

4. Add the thick cream and quark

   Fold in the thick cream then the quark in several additions, whisking after each addition until a smooth, homogeneous texture is achieved, reminiscent of a very thick whipped cream.

   Time: PT5M

5. Rest and serve

   Transfer the mixture to the serving bowl. Let rest for 2 minutes in the refrigerator so the texture stabilizes. Garnish with fresh strawberries, a drizzle of jam, or a few pistachio shards as desired.

   Time: PT3M

Nutrition Facts

Calories

317

Protein

6 g

Carbohydrates

12 g

Fat

25 g

Fiber

0 g