Equipment
Ingredients
Whipped Cheese Base
- 400 g fromage blanc, chilled
- 150 ml heavy cream, very cold
- 50 g powdered sugar, sifted
- 5 g vanilla bean paste
Passion Fruit Coulis
- 4 passion fruit, halved, pulp scooped
- 15 g powdered sugar, sifted
Nutrition (per serving)
Method
Place the cold heavy cream in a mixing bowl and use an electric mixer to whip until soft peaks form.
In a separate mixing bowl, whisk the chilled fromage blanc, 50g sifted powdered sugar, and vanilla bean paste until completely smooth.
Using a spatula, gently fold the whipped heavy cream into the fromage blanc mixture to create a light, aerated base.
Divide the airy cheese mixture evenly among the serving glasses and chill in the refrigerator for at least one hour to set.
While the cheese sets, combine the fresh scooped passion fruit pulp with the remaining 15g of powdered sugar in a small bowl, stirring until the sugar dissolves.
Remove the serving glasses from the refrigerator and spoon the raw passion fruit coulis evenly over the top of each chilled cheese portion immediately before serving.
Chef's Notes
- Always check your fromage blanc for excess whey. If it appears watery, line a sieve with a paper towel or cheesecloth and let it drain briefly. Excess moisture will thin the dessert and cause it to separate.
- For a purely smooth coulis, you can briefly blend and strain the passion fruit to remove the seeds. However, leaving the seeds intact adds a classic, pleasant textural crunch that contrasts beautifully with the soft cheese.
- Ensure the heavy cream is exceptionally cold before whipping. You can even chill your mixing bowl and beaters in the freezer for 10 minutes beforehand to achieve the best aeration.
- Fontainebleau is a traditional variation of this concept utilizing a specialized draining process for the cheese and cream mixture. Simply folding whipped cream into smooth fromage blanc yields a remarkably similar, quick, and delightful airy texture without overnight draining.
Storage
Refrigerator: 2 days — Best eaten fresh as the whipped cream may begin to separate and lose aeration over time.
