Sweet Fontainebleau Fresh Cheese
Sweet Fontainebleau Fresh Cheese is a easy French recipe that serves 4. 317 calories per serving. Recipe by Gourmandises TV - PARIS 🇫🇷 - Cooking on YouTube.
Prep: 20 min | Cook: PT0M | Total: 30 min
Cost: $5.70 total, $1.43 per serving
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
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
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
Incorporate the icing sugar
Add the sifted icing sugar to the whipped cream and whisk gently until fully dissolved.
Time: PT2M
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
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
Dietary info: Vegetarian, Gluten‑free, low-carb, low-calorie
Allergens: Milk, Dairy products
Ingredient Substitutions
- Instead of Liquid cream: Whipping cream, Pastry cream
- Instead of Thick cream (Normandy): Double cream, Thick crème fraîche
- Instead of Quark: Fresh cheese like Quark, Strained Greek yogurt
- Instead of Icing sugar: Finely ground granulated sugar, Erythritol
- Instead of Pistachio flavor (optional): Vanilla extract, Almond flavor
Equipment Needed
- Mixing bowl (preferably stainless steel or glass)
- Hand whisk or electric mixer
- Liquid measuring cup
- Measuring spoon (tablespoon / teaspoon)
- Serving bowl or bowl (salad bowl type)
- Silicone spatula (optional)
Critical Steps — Do Not Skip
- Use a very cold bowl to whip the liquid cream.
- Do not over‑beat the cream to avoid butter formation.
- Incorporate the quark gradually to keep a smooth texture.
Chef Tips from the Video
- Using Normandy thick cream guarantees incomparable creaminess.
- For a fruity version, blend a few strawberries with the quark before adding the cream.
- A light zest of lime adds extra freshness.
Troubleshooting
The cream does not whip.
Check that the liquid cream was very cold and that the bowl was pre‑chilled. Add a few ice cubes to the bowl while whisking if needed.
The mixture separates or becomes grainy.
Return the bowl to the refrigerator for 5 minutes, then whisk gently again. If the problem persists, fold in a small spoonful of plain yogurt to re‑emulsify.
Storage
Refrigerator: Store in an airtight container 2 to 3 days in the refrigerator.
Freezer: Not recommended, texture degrades after thawing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The mixture can be made the day before and kept chilled; the texture improves slightly after resting.
- Keep the topping (strawberries, jam) separate until serving.
Last updated: August 21, 2026
