RECIPE: Fontainebleau

the Fontainebleau is a tribute to dairy: a four-ingredient mousse-like treat that takes all of 20 minutes to put together. The traditional recipe uses fromage blanc as the fresh cheese, but I’ve swapped it out for the easier-to-find (and tangier) crème fraîche. I like to serve it slightly flavored with vanilla and offer a variety of jams to drizzle and dollop on top.

Serves 8–10

INGREDIENTS

8 ounces crème fraîche

2 cups heavy cream

1 tablespoon vanilla extract or vanilla bean paste

¼ cup confectioners’ sugar 

Jam(s) of your choosing to top the dessert

INSTRUCTIONS

In a chilled bowl, using a handheld mixer, combine the heavy cream, vanilla, and confectioners’ sugar. Whip the cream until soft peaks develop. Set aside. 

In a separate bowl, add the crème fraîche and give it a stir. Add half of the whipped cream and, using a rubber spatula, gently fold and incorporate the whipped cream into the crème fraîche. Add the final half of the softly whipped cream and gently fold until just combined. Cover the bowl, or portion into cups or small bowls, and refrigerate until ready to serve. Pass assorted jams around the table to adorn your dessert as you see fit! 

Make ahead: This dessert can be made up to 12 hours ahead. If you like, adding a whipped cream stabilizer such as Whip it can help preserve the lift of the whipped cream for longer.