Raspberry Crémet

Drain 300 grams of faisselle or fromage blanc for 2 hours in a cheesecloth or colander in the fridge.

Meanwhile, prepare a Chantilly cream:
Chill 300g of crème fleurette (whipped cream) in its packaging and in a cul-de-poule in the freezer for 30 minutes with the beaters or whisk.

Then whip it, gradually adding the cream, then 50 g sugar, placing the cul-de-poule in another, larger bowl containing ice cubes.
Alternatively, add 1 or 2 ice cubes directly to the cream.
You can cheat by adding a little Chantilly cream fixer.
The cream should be very firm, almost butter-like.

Similarly, beat 3 extra-fresh egg whites until stiff, then add 30g powdered sugar.

First, gently stir the fromage blanc and Chantilly.
Then, just as gently, fold in the egg white, "cutting" to prevent it from falling back, as with a soufflé.
Note: this is where the difficulty lies. Avoid thermal shock, and stir gently.

Prepare 4 ramekins, and fill with a layer of crémet, a layer of raspberries, then crémet again.
Finish with fruit decorations.
Store in the fridge until ready to serve (no longer than 3-4 hours).

Notes :
Historically, small heart-shaped individual molds with small holes in the bottom were used.
If you want to be able to unmold the crémets, place a piece of gauze (like a compress) in each ramekin.
You can then store the crémet for 24 hours, while it continues to drain.

Crémet is a dessert based on the Fontainebleau one, aired with egg white and sweetened a bit. It comes from the Loire Valley (Angers, Nantes…). It should have a very light texture.
Raspberries can be replaced by other seasonal fruits (strawberries, bits of ripe bananas…). Avoid very juicy fruit to preserve the Crémet texture.
You can use the egg yolks by preparing a second dessert of the same fruit : the sabayon (see our recipe). Sabayon should be served after since it is a bit more sweet.