Fontainebleau with strawberry gariguette jam, fresh strawberries and honey granola
After sharing our classic fontainebleau recipe with you, here's a somewhat twisted version. A treat on the menu!
- 300 g curd cheese 7.7% b.w. or cheese plate
- 80 g cane sugar
- 30 cl whole whipping cream
- Some gariguette strawberries
- Honey & Seeds Supernature granola by Catherine Kluger
- 1 jar of strawberry gariguette jam
The steps of the recipe
Drain the cottage cheese in a fine sieve for 1 hour.
Place the whole whipping cream, a salad bowl and a whisk in the refrigerator.
Beat the cottage cheese until smooth.
Once out of the fridge, whip the cream into a whipped cream, adding the sugar at the end. The cream should be very firm. You can of course use a food processor or an electric mixer. Add the cottage cheese little by little without ceasing to beat the cream.
Divide the foamy mixture between bowls.
Set aside in the refrigerator until ready to serve.
Serve the fontainebleaux well chilled with strawberries gariguette, a little strawberry gariguette jam and sprinkle with Catherine Kluger Honey & Seeds Supernature granola.