Issue No.26

Ingredients for 4
250g Cream cheese (fromage blanc)
250ml double cream (thick/heavy cream)
90g caster sugar (superfine sugar)
Method
Line four small ramekins with muslin and leave some to hang over the edge of the dishes –
enough to cover the whole thing.
Beat the cream cheese to soften it, whisk in the cream and the sugar. Spoon in to the
ramekins, cover with the muslin. Leave in the fridge for at least 2 hours.
Carefully remove and serve as you like with fresh fruit, (strawberries and basil are delicious
with this dish), strawberry or berry sauce, chocolate sauce etc.
A great combination is coffee crêmets with chocolate sauce! Make as above but add 4
tablespoons of strong coffee when you add the sugar.
Or you could add a little vanilla essence with the sugar.
Yum.
Wine Pairing
Languedoc-Roussillon, in addition to being
the largest wine producing region in France
(for wine with geographic identity) is home
to some of the very finest dessert wines.
Maury, Banyuls and Rivesaltes are all “Vins
Doux Naturels” that, when aged for some
time (“Ambré” “Tuilé” or “Hors d’Age),
develop enchanting aromas of torrefaction,
hazelnut and coffee that do wonders when
paired with coffee and chocolate based
desserts.
La Soulane 2017 from the Côtes du
Roussillon – 50% Syrah/50% Grenache is
ideal with this dessert. A great alternative to
Maury or Banyuls but a dry wine.
Thanks to Laurent Yung, wine expert at Sommalier.com for the great wine pairing tips.
All wines featured in the recipes section are from www.sommailier.com a wine club
offering exclusive boutique French wines in the US. Get a special introductory offer of
10% on any product – just use the code TGLF2020 on the check out page