Fromage Blanc Mousse | James Beard Foundation
James Beard featured chef Martin Brock makes this creamy dessert with fromage blanc, also known as quark in the Alpine region of Europe. This cheese is soft and spreadable, and has a pleasant tang....
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Cooking tools:
- Cheesecloth
- Fine-mesh sieve
- Microplane
- Hand mixer
- Whisk
- Spatula
- Chef's knife
- Paring knife
- Cutting board
- Mixing bowl
- Saucepan
- Stove
- Spoon
- Measuring cup
- Measuring spoon
- Refrigerator
- Plate
Ingredients
- 6 oranges, peeled
- 1 tablespoon plus 1 1/2 teaspoons cornstarch
- 2 tablespoons sugar
- 1 star anise
- 2 pieces allspice
- 1 piece cardamom
- 1 cinnamon stick
- 1/2 vanilla bean, split and scraped
- 1/2 cup heavy cream
- 1/2 cup fromage blanc
- 1/2 teaspoon vanilla extract
- 1 lemon, juice and zest
- 1/3 cup orange juice
- 2 egg whites
- 4 tablespoons plus 1½ teaspoons sugar
- Pinch of salt
- 6 mint leaves, for garnish
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