Sweet Fontainebleau Fresh Cheese

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

1. 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

2. 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

3. Incorporate the icing sugar

   Add the sifted icing sugar to the whipped cream and whisk gently until fully dissolved.

   Time: PT2M

4. 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

5. 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

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

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.